Use a food processor or grater to shred the cabbage and carrots. (You can substitute a large bag of coleslaw mix.)
Combine the cabbage, carrots, chopped corn beef, garlic powder, kosher salt, pepper, and ginger in a large bowl and mix well.
To fill the egg rolls, place about 1/3 of a cup of the cabbage mixture diagonally on the wrapper.
Fold the bottom corner over the filling, roll snugly half-way to cover the filling.
Fold in both sides snugly against the filling and moisten the edges of the flaps with water. Press down.
Finish by rolling the wrapper up and seal the top by moistening the flap and pressing down.
To fry the egg rolls, heat about 1-1/2-2 inches of oil in large skillet over medium-high heat to 350 degrees. Place the egg rolls, seam side down, a few at a time, turning occasionally and fry until they are golden brown. This only takes 2-3 minutes. Remove and drain on paper towels.
To bake the egg rolls in the oven, preheat the oven to 400 degrees. Liberally brush the egg rolls all over with olive oil and place on a baking sheet coated with non-stick cooking spray. Bake for approximately 12-14 minutes or until they are golden brown. Turn them over about half way through the cooking time.
Directions Avocado Lime Dressing
Add all ingredients to a food processor fitted with a steel blade. Process until the mixture is smooth and creamy. Add a little more water if you desire a thinner dressing. Cover and refrigerate until ready to use.