Place a skillet on medium-high heat and spritz with cooking oil.
Add the shrimp chunks to the pan along with the salt and pepper to taste.
Saute for 3-4 minutes until the shrimp is bright pink. Add the garlic to the pan and cook until fragrant.
Remove the shrimp and garlic and set aside.
Add the coleslaw mix to a large mixing bowl along with the cooked shrimp, soy sauce, fish sauce, ginger, sesame oil, and green onions. Mix. Allow the shrimp mix to cool before loading it into the egg roll wrappers.
Lay the egg roll wrappers (diagonally) on a dry, flat surface. Some egg roll wraps are really thin and flimsy. Monitor yours to determine if you may need to double wrap the egg rolls.
I like to glaze the edges of each wrapper with a small amount of water. This will make them easier to roll. I use a cooking brush. You can also use your fingers.
Place 2 tablespoons of filling into the center of each wrapper. Seal and close the wrapper diaganally to form a triangle. Fold two opposite corners together to make a triangle, fold the sides in and then roll tightly. Use additional water if the wrapper becomes tough to roll. Repeat for each egg roll.