Step 1

Add the pork to a large skillet over medium-high heat and brown and crumble the meat until there is no pink left, stirring occasionally, about 8-10 minutes.

Step 2

Add the ginger and garlic to the pork, stir, and cook for 30 seconds or until fragrant.

Step 3

Add the coleslaw mix, green onion, soy sauce, and sesame oil to the pan and mix well.

Step 4

Cook for an additional 5 minutes, occasionally stirring until the cabbage is slightly wilted. Taste and adjust seasoning if necessary. Take off the heat.

Step 5

In a small bowl, mix together the water and flour until smooth. This will act as a glue.

Step 6

On a clean work surface, place an egg roll wrapper with one of the corners facing you. Add 1/3 cup of the filling to the bottom corner of the wrapper.

Step 7

Take the corner and fold it up over the filling. Dip your clean finger into the flour mixture and run it along the exposed edges of the wrapper.

Step 8

Tuck both edges of the wrapper over the filling. continue to tightly roll until you make a little log and everything is sealed. Place on a baking sheet while you continue rolling the rest of the egg rolls.

Step 9

Heat a deep fryer or Dutch oven with 4 inches of oil to 350°F.

Step 10

Very carefully place a couple of the egg rolls into the hot oil and fry until golden brown, 4-5 minutes. Make sure to flip them often so they brown evenly.

Step 11

Place the egg rolls onto a paper towel-lined plate to absorb any excess oil. Then, immediately place them onto a wire rack over a baking sheet. Repeat with the remaining egg rolls.

Step 12

Serve immediately.