Add the ground pork to a Chinese wok or a large nonstick frying pan. Cook over medium-high heat while finely breaking up the pork into pieces with a spatula until it is completely cooked. Completely drain the fat from the pan. Press down on the meat to squeeze out any remaining juices so that the mixture is as dry as you can get it. Add the garlic and ginger and continue to cook for five minutes. Add the shredded cabbage and carrot mix. Continue to cook for another three to five minutes. Remove and set aside the mixture to cool before assembling the egg rolls.
 
Assemble the egg rolls one at a time on a clean working surface. Place one heaping tablespoon of the egg roll filling about a half inch above the bottom corner of the wrap. Lift up the bottom corner and tightly roll it up half way, then fold over the sides on top and finish rolling it up. Using the tip of your finger or a small brush to lift up the end of the egg roll and apply just enough water to the underside to make it slightly damp. Lay it back down and lightly press to seal it.
 
Heat a large wok or deep frying pan with a few inches of oil until hot. Using tongs, place the egg rolls in the oil and fry for two minutes on each side, or until they are a crisp and golden in color.
 
Alternative: The egg rolls can also be baked in an oven while frozen for 20 minutes at 425 degrees.