In a large skillet, heat a splash of oil over medium heat. Add the ground pork, cooking until browned, about 5–7 minutes. Stir in the chopped onion, coleslaw mix, ginger, minced garlic, oyster sauce, salt, and pepper. Sauté for an additional 5 minutes until vegetables soften.

Prepare a clean, dry surface to roll your egg rolls. Lay one egg roll wrap with a corner pointing towards you. Spoon a generous amount of filling at the center. Fold the bottom corner over the filling and roll tightly. Use a dab of water to seal the edge and prevent filling from escaping.

In a deep skillet, heat oil over medium heat until shimmering. Add the assembled egg rolls in batches and fry each side for 2-3 minutes until golden-brown. Drain them on paper towels.

Arrange the egg rolls on a serving platter. Pair with dipping sauces and serve warm.