In a large skillet over medium heat, sauté the ground pork and chopped onion until the pork is browned and cooked through, about 5-7 minutes.

Stir in the cabbage/coleslaw mix, oyster sauce, ginger, and minced garlic. Cook for an additional 3-5 minutes until the vegetables are tender.

Remove from heat and let the mixture cool slightly.

Lay an egg roll wrap with a point facing you, place about 2 tbsp of filling in the center, fold the sides in, and roll from the bottom up, sealing the edge with water.

Heat vegetable oil in a deep frying pan until it reaches approximately 350°F. Test the oil with a small piece of filling—if it sizzles, it's ready.

Carefully place the egg rolls in the hot oil a few at a time, fry for about 2-3 minutes on each side until golden brown.

Remove the egg rolls from the oil and let them drain on paper towels. Serve hot with your favorite dipping sauces.