In a large skillet, heat vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.

Stir in the shredded carrots, coleslaw mix, soy sauce, brown sugar, sesame oil, ground ginger, and black pepper. Cook for another 3-4 minutes until the vegetables are tender. Remove from heat and let the mixture cool slightly.

Lay an egg roll wrapper on a clean surface with one corner facing you. Place about 2-3 tablespoons of the beef mixture in the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top corner with a little beaten egg. Repeat with remaining wrappers and filling.

In a deep skillet or pot, heat about 2 inches of oil over medium-high heat. Once the oil is hot, carefully add a few egg rolls at a time, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Serve hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce.