Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add the coleslaw mix and diced green onions, sautéing for 3–5 minutes until the cabbage begins to wilt. Stir in soy sauce, rice vinegar, ginger powder, and garlic powder, allowing to cook for an additional minute until fragrant.

On a clean surface, lay out one egg roll wrapper with a corner pointing toward you. Spoon approximately 1/3 cup of the sautéed vegetable filling onto the center. Brush edges with water to seal and fold the bottom corner over the filling, rolling tightly while folding in the side corners.

Heat about an inch of vegetable oil in a deep skillet over medium-high heat until reaching 350°F (175°C). Carefully place the assembled egg rolls in the hot oil, cooking for 5–8 minutes until golden brown, turning frequently for even cooking.

Preheat your oven to 450°F (232°C) if baking. Place the assembled egg rolls on a parchment-lined baking sheet, with space between them. Bake for 15–20 minutes, flipping halfway through, until crisp and slightly browned.

Let the fried or baked egg rolls rest on a wire rack for a few minutes before serving them warm with your favorite dipping sauces like sweet and sour or soy sauce.