In a mixing bowl, combine the shrimp, coleslaw mix, cream cheese, mayonnaise, sweet chili sauce, green onions, garlic powder, and grated ginger. Mix until well-combined and set aside.

Place an egg roll wrapper on a clean surface with a corner facing you. Spoon about 2 tablespoons of the shrimp mixture onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal with a small dab of water to ensure it stays closed.

In a deep frying pan, heat enough oil to cover the egg rolls over medium-high heat. You’ll know it’s ready when a small piece of bread dropped into the oil sizzles.

Carefully place the egg rolls into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown, flipping them halfway through for even cooking.

Remove the egg rolls from the oil and place them on paper towels to drain excess oil. Serve hot with sweet chili sauce for dipping.