Stir together coleslaw mix, meat, ginger, pressed garlic, pepper and salt.
Brush water around outer edge of each egg roll wrapper. Spoon 1/3 c filling mixture in center of each wrapper. Fold bottom center over filling, tucking tip of corner under filling; fold left and right corners over filling. Tightly roll filled end toward remaining corner; gently press to seal.
Pour oil to a depth of 3" in a Dutch oven; heat to 375. Fry egg rolls in batches, 3-4 minutes or until golden brown; drain on paper towels. Serve immediately with desired condiments.