Add the ground beef, ginger, and garlic powder to a large bowl. Mix until the seasonings are evenly distributed throughout the meat.

Place the seasoned beef in a skillet over medium heat. Cook for 5 to 7 minutes, breaking it apart as it browns. Drain off excess grease if necessary.

Transfer the cooked beef to a mixing bowl. Add the shredded cabbage and carrots, then toss until the filling is evenly combined.

Stir the flour and water together in a small bowl until you have a smooth, thick paste. Set it beside your work area.

Heat the peanut oil in a deep skillet or heavy pan to approximately 375°F.

Place an egg roll wrapper on your work surface with one corner pointing toward you. Spoon approximately 1/4 to 1/3 cup of filling slightly below the center of the wrapper.

Fold the bottom corner over the filling. Bring the left and right corners toward the middle, then begin rolling the wrapper tightly away from you.

Brush a small amount of flour paste underneath the final corner and finish rolling. Press gently to seal. Repeat with the remaining wrappers and filling.

Carefully fry the egg rolls in batches, turning them occasionally, until the wrappers are crisp and golden brown, about 5 to 8 minutes.

Transfer the cooked egg rolls to a wire rack or paper towel-lined plate to drain. Sprinkle with sesame seeds if desired and serve warm with your favorite dipping sauce.