1. In a large skillet brown the beef with the Cole slaw mix over medium heat until the beef is cooked and the cabbage and carrots are tender, stir often.

2. In the meantime stir the soy sauce and cornstarch together in a small dish and set aside.

3. To the skillet add the green onions, ginger, garlic, and stir together. Stir in the soy sauce mixture and stir until thickened.

4. Allow this mixture to cool.

5. Follow the instructions on the back of the egg roll wrappers and roll up all of the filling.

6. Heat 1/4 cup peanut oil a 10 inch skillet until almost smoking.

7. Add 4-6 egg rolls at a time, turning them to cook evenly on all sides without burning. About 30 seconds to 1 minute per side. Don't forget to brown the ends. The egg roll wrapper should bubble and turn a golden brown. Drain on paper towels and continue with the rest of egg rolls (adding more oil and allow the oil time to heat as needed) until they are all cooked.

8. Serve with your favorite dipping sauce.