In a small bowl, combine cornstarch, soy sauce and sesame oil; set aside.
Heat 1 tablespoon oil in large skillet or wok over medium-high heat until hot. Add coleslaw blend, bean sprouts, onions and ginger root; cook and stir 3 to 4 minutes or until veggies are tender. Add pork and cornstarch mixture; cook and stir until mixture is fully coated, 1 to 2 minutes. Remove from skillet; cool to room temperature. In deep fryer, heavy saucepan or wok, heat 3 to 4 inches of oil to 375º F.
Meanwhile, place 1 egg roll wrapper on working surface with 1 corner facing you. Place 1/4 cup coleslaw mixture slightly below center of egg roll wrapper. (Cover remaining skins with a damp paper towel to prevent from drying out) Fold corner of egg roll wrapper closest to filling over filling, tucking point under. Fold in and over flap. Wet the remaining corner with water; gently roll the egg roll toward remaining corner and press to seal. Repeat with remaining egg roll wrappers and coleslaw mixture. Fry egg rolls in hot oil, a few at a time, 4 to 6 minutes or until golden brown, turning once.
Drain on paper towels.
Make and Serve with Sweet Orange Dipping Sauce
Combine all ingredients in a small saucepan.
Bring to a boil, reduce heat and simmer 10 minutes.