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.

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.

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

Stir in the soy sauce and sesame oil, Let cool 5 minutes.

Layout one egg roll skin with a corner pointed toward you. Place about 1/4 to 1/3 cup of the pork mixture on the egg roll paper and fold the corner up over the mixture. Fold left and right corners toward the center and continue to roll. using the beaten egg to seal the edges of the wrappers as you go.

Heat the oil to 350 degrees. Place the egg rolls into the heated oil and fry, Fry 3-4 egg rolls at a time, turning occasionally, until golden brown. approximately 3-5 minutes.

Remove from the oil and drain on paper towels or a rack., then serve with the dipping sauce of your choice.