In a small bowl, combine soy sauce, brown sugar, ginger, and garlic powder; mix well.
In a large bowl, combine cole slaw mix, scallions and chicken or turkey; mix well. Pour soy sauce mixture over cabbage-chicken mixture; toss to coat well. Let stand 10 minutes. Place cabbage mixture in a colander and set over a large glass bowl.
Spoon about 1/3 to 1/2 cup cabbage-chicken mixture evenly onto center of egg roll wrapper. Lightly brush edges of egg roll with water. Fold one corner of each egg roll wrapper up over cabbage mixture then fold both sides over, envelope fashion; roll up tightly.
In a deep heavy or cast iron fry pan, heat about 1-1/2 inches oil until hot but not smoking. Add egg rolls in batches and fry 3 to 4 minutes per side, or until golden. Drain on a paper towel-lined platter. Serve immediately with sauce of choice.