Step 1

Heat the 2 teaspoons of vegetable oil in a large pan over medium high heat. Add the ground pork and season with salt and pepper.

Step 2

Cook, breaking up the pork with a spatula, until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds.

Step 3

Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3-4 minutes.

Step 4

Stir in the soy sauce and sesame oil, then remove from heat.

Step 5

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.

Step 6

Pour 2-3 inches of oil into a deep pot.

Step 7

Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.

Step 8

Drain on paper towels, then serve with dipping sauce of your choice.