In a skillet over medium heat, brown the sausage, breaking into into small pieces, and cook through. Drain the fat.
In a large bowl, add the sausage, coleslaw mix, ginger, garlic, salt, and pepper and stir to combine.
Add 2-3 inches of oil to a large, deep skillet. Heat to 375 degrees.
Spoon around 1/4 cup of the sausage mixture into an egg roll wrapper. Fold in each side and then roll up tightly. Before making the last roll, dip your finger in water and brush it on the top corner of the egg roll and finish rolling to seal the egg rolls closed. Repeat with the remaining egg rolls.
Fry egg rolls, a few at a time without crowding the pan, cooking around 2 minutes before flipping and cooking another 1-2 minutes or until golden brown.
Drain a paper towel lined cookie sheet.
Serve with this dipping sauce.