1. Heat oil in a large skillet over medium heat. Crumble in pork and sauté until no pink remains. Add coleslaw blend and sauté until wilted. Add soy sauce, ginger, garlic, salt and pepper; cook until fluids have evaporated. Remove from heat and stir in green onion; cool to room temperature.
2. Arrange a single layer of wrappers on a board. Whisk egg with 1 tbsp water. Brush edges of wrappers with egg. Place a rounded teaspoon of filling on each wrapper. Fold bottom corner over filling; fold in sides and roll tightly to enclose. Repeat until all filling is used up.
3. Fill fryer's removable bowl with enough oil to sit between the MIN and MAX level; preheat fryer to 356F/180C.
4. Place a single layer of egg rolls in frying basket. Fry egg rolls for 5 minutes or until golden. Drain on paper towels. Repeat with remaining egg rolls. Serve warm with plum sauce.