In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain and cool slightly. In a bowl, combine beef, coleslaw mix, soy sauce, garlic powder, ginger and onion powder. In a small bowl, combine flour and enough water to make a paste. , With 1 corner of an egg roll wrapper facing you, place 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with flour paste. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels.