In a large skillet, heat over medium-high heat and add the sausage. Cook for about 5-7 minutes until browned and crispy. Drain excess fat.

Return the skillet with sausage to the heat and stir in the minced garlic and grated ginger. Cook for an additional 30 seconds until fragrant.

Toss in the coleslaw mix along with soy sauce and stir-fry for about 3-5 minutes until the cabbage wilts.

On a clean surface, lay out the egg roll wrappers. Place 2-3 tablespoons of the filling at the bottom corner, fold, tuck in sides, and seal the edges with water.

In a deep pan, heat vegetable oil to 350°F (175°C). Fry egg rolls in batches for about 3-4 minutes until golden-brown and crispy.

Remove egg rolls and place on paper towels to drain excess oil. Let rest for 2 minutes before serving.