Preheat oven to 350. Brown ground pork in a large fry pan. Drain off excess fat. Add in onions, garlic, and ginger. Cook for 1-2 minutes. Add coleslaw mix and cook until wilted. About 4 minutes. Pour in soy sauce and sesame oil. Cook for 2-3 minutes more.  Allow the meat mixture to cool completely. 

Place egg roll wrap on the diagonal. Spoon two tablespoons of the meat mixture into the center of the wrap. Fold the bottom corner over the meat mixture. Fold in each side. Brush top edge corner with water. Fold over once to seal the edge. Place egg rolls on an ungreased baking sheet. Freeze for 20 minutes to set. Remove from the freezer and either place in freezer bags and freeze or bake. If baking- Add a thin layer of olive oil to the tops of egg rolls using a basting brush. Bake thawed egg rolls for 10-15 minutes and frozen for 18-20 minutes or until golden brown. Makes 22 egg rolls.