In a large skillet, cook the ground pork, ginger, and garlic until crumbled and browned, using a wooden spoon to break up the meat as it cooks.

Add the soy sauce, sesame oil, salt, pepper, scallions, and coleslaw, stirring just to combine, then remove from the heat and set aside.

In a small bowl, mix the flour and water with a fork to create a slurry.

Working with one egg roll wrapper at a time and keeping the others covered with a damp paper towel, Lay it on a clean surface on the diagonal with one corner pointing toward you. Scoop 3-4 tablespoons of the meat and coleslaw mixture and arrange it in the center of the wrapper making a small mound that goes from one corner to the other.

Use your fingers to brush some of the flour and water slurry around the edges of the wrapper, then fold the bottom point over the filling and roll the egg roll up tightly, folding in the corners on the side and sealing with the flour mixture as needed.

Repeat with remaining filling and wrappers until all have been used.

In a large heavy bottomed skillet, heat the oil over medium-high heat until it reaches 375 degrees F. Gently lay 4-5 eggs rolls in the hot oil at a time and fry, turning partway through, for 2-3 minutes or until golden brown and crispy. Remove with tongs to a wire rack set over a baking sheet to allow excess oil to drain. Repeat until all egg rolls are cooked.

Serve with dipping sauce.