Start by chopping the shrimp into small pieces.

In a skillet over medium heat, add a splash of oil and sauté the minced garlic and grated ginger until fragrant.

Add the coleslaw mix to the skillet, stirring until the cabbage softens slightly.

Now, add the chopped shrimp and cook until the shrimp turns pink and opaque, about 3-4 minutes.

Stir in the soy sauce and sesame oil, mixing everything well.

Lay an egg roll wrapper on a clean surface, placing 2-3 tablespoons of filling in the center. Fold the wrapper by tucking in the sides and rolling it up tightly.

In a deep frying pot, heat oil to 350°F (175°C) or preheat your oven to 400°F (200°C) if baking.

Fry the egg rolls in batches until golden brown, about 3-4 minutes per side. If baking, place them on a greased baking sheet and spray the tops with oil, baking for 15-20 minutes.