1In medium bowl, whisk together soy sauce, brown sugar, ginger and garlic powder. Set aside. In lg bowl, combine cabbage, bean sprouts, carrot and scallions.
2Pour soy sauce mix over cabbage mix and toss to coat. Let stand 5 mins. Then place mix in colander, press down to drain.
3Spoon 1/2 cup mix evenly onto center of each egg roll.Fold up sides and corners, envelope-style, Roll up tightly. Heat 1-1/2" of oil in lg deep saucepan until hot.Add rolls in batches. Fry 2-3 min on each side, or until golden. Drain on paper towels. I serve w/ duck sauce.