Heat 2 teaspoons of vegetable oil in a large pan over medium high heat.
Add ground pork and season with salt and pepper.
Cook, breaking up the pork with a spatula, until meat is browned and cooked through.
Add garlic and ginger then cook for 30 seconds.
Stir in the coleslaw mix and green onions.
Cook until cabbage is wilted, about 3-4 minutes.
Stir in the soy sauce and sesame oil, then remove from heat.
Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go.
Pour 2-3 inches of oil into a deep pot.
Heat the oil to 350 degrees.
Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
Drain on paper towels, then serve with dipping sauce of your choice.
Recipe Notes
To bake, coat with cooking spray and bake at 425 degrees F for 15-20 minutes or until browned and crispy.