Set a 12-inch saute pan over medium-high heat and add the peanut oil
. Once the oil is hot, add the ginger and garlic and saute until fragrant, about 30 seconds. Add the cabbage to the pan and saute until wilted, about 3 minutes. Season with the salt and pepper.
Set the cabbage in a medium bowl, and add the pork, green onion
tops, oyster sauce
and curry powder to the bowl and stir to combine.
Preheat a fryer to 350 degrees F.
Combine the flour and water in a small bowl, and stir to blend. This will be used as a glue to seal the egg rolls
. Lay a spring roll
wrapper on a clean work surface, being sure to cover the wrappers that you are not using with a damp towel. Have 1 point of the wrapper facing you, and lay 1/4 cup of the filling just below the center of the wrapper. Push the filling out to spread about 1-inch wide and 4 inches long. Fold the corner closest to you over the filling, and fold the 2 ends in towards the center. Continue to roll the wrapper until the far end is nearly touching the rest of the wrapper. Use your finger to dab
a bit of the 'glue' on the edge of the far corner, and seal it against the body of the roll. Continue this procedure with the rest of the rolls until you have 12 to 14 rolls.
Once completed, fry
the rolls in the oil until golden brown and crispy, about 5 minutes. Serve with the dipping sauce.