For Sweet-Sour Sauce: Combine cornstarch, sugar, pineapple juice, vinegar, ketchup, soy sauce and dried chili peppers in a saucepan until smooth. Bring to a boil. Cook and stir for 1 to 2 minutes or until thickened. Remove from heat. Set aside.

In a large skillet stir-fry shrimp, bean sprouts, cole slaw mix, and onions in oil until crisp tender. Stir in pepper and soy sauce. Cool slightly.

Position egg roll wrappers with a long edge facing you , spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper, fold bottom over filling, fold sides over filling towards center. Moisten top edge with water, roll up tightly to seal. In a deep cast iron pan or deep fat fryer, heat oil to 375.  Fry egg rolls a few at a time, for 3 to 4 minutes or until golden brown. Drain on paper towels.