Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat. Add in the pork and cook until browned and no longer pink in the center.
1 tablespoon vegetable oil, ¾ pound ground pork
Add in garlic and ginger and cook until fragrant, about 30 seconds.
1 teaspoon minced garlic, 1 teaspoon minced ginger
Stir in the coleslaw mix and green onions, cooking until the cabbage is wilted, about 3-4 minutes.
3 cups coleslaw mix, ½ cup sliced green onions
Mix in the oyster sauce, soy sauce, and sesame oil. Remove from heat.
1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 3 tablespoons oyster sauce
Fill one egg roll wrapper with 2-3 tablespoons of the mix, forming it into a log in the center of the wrapper. Brush the edges of the wrapper with beaten egg, and fold and roll like a burrito. Place seam side down and repeat until all the egg rolls are formed.
12 egg roll wrappers, 1 large egg
Pour 2-3 inches of oil into a Dutch oven or large pot. Heat until it reaches 350°F. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over. Remove from the heat and place on a paper towel-lined plate to drain off excess oil. Once all of the eggrolls are fried, serve warm.
Vegetable oil