Add the 2 tablespoons of vegetable oil to a 10 to 12-inch nonstick skillet over medium-high heat. Add the tricolor coleslaw and saute for about 2 minutes, stirring often, until the slaw is softened.

Add the minced garlic and ginger. Saute for another minute, then transfer to a large heat-safe mixing bowl.

Add the ground pork to the skillet over medium-high heat, and cook for 3-4 minutes. Be sure to stir often to break up the pork while cooking.

Add the cooked pork to the large mixing bowl with the cooked slaw. Stir to combine.

Stir in the soy sauce, sesame oil, salt, and black pepper.

Add the egg and tablespoon of water to a small bowl. Whisk to combine. Set it aside.

Lay 1 egg roll wrapper with the points making a diamond shape. Use a pastry brush to paint the egg wash around the outer edges of the wrapper.

Measure out 2½ tablespoons of filling into the center of the wrapper.

Fold the bottom point over the filling.

Fold the 2 sides over the edge of the center, like a purse. Seal the corners of the purse by pinching the points of the edges together.

Roll the bottom towards the top point. Use your fingers to make sure the top edges seal. (If you need to, dip your fingers into the egg wash to make a better seal) Repeat for the remaining egg rolls.

Add the 3 cups of oil to a 10 to 12-inch deep-sided skillet over medium-high heat. The oil should be between 325-340°F. (Use a candy/oil thermometer to gauge the oil temperature properly.) Adjust the heat up or down to keep the oil temperature as consistent as possible.

Line a 9x13 baking dish with paper towels to drain the egg rolls once cooked.

Carefully add 3 egg rolls at a time to the oil, seam side down. Cook for 2-3 minutes per side, until golden brown. Transfer the cooked egg rolls to the paper towel-lined baking dish to drain. Serve immediately.