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.

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

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

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

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

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.

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.

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.

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

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.

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.

Serve immediately.