Start by making the sweet chili sauce. Then, brown the ground beef next. Stir in the garlic, ginger, soy sauce, rice wine, and sesame oil, then cook. Add the slaw mix, followed by the green onions, and stir. Season with salt and pepper.
Place the filling onto the egg roll wrappers and fold. Whisk together the water and cornstarch, then apply the mixture to the open point of the wrappers and roll them up.
Fry the egg rolls in vegetable oil and serve with the chili sauce.