Heat olive oil in a large non-stick skillet over medium heat.
Add in pork, ground ginger, garlic powder, salt, and pepper.
Cook, breaking up the meat as you go, until the pork is no longer pink.
Remove from heat and stir in the coleslaw mix, green onion, cilantro, soy sauce, rice vinegar, lime juice, sesame oil, and sriracha.
Taste and re-season, if necessary.
Heat canola oil to 375 degrees F in a large stockpot or deep-fryer.
While oil is heating, assemble your egg rolls.
Lay out one egg roll wrapper with a corner pointed toward you.
Brush with water.
Place 1/3 cup of filling on wrapper.
Fold one corner up over the mixture.
Fold left and right corners toward the center and continue to roll until sealed. Set aside onto a clean work surface.
Repeat with remaining filling and wrappers.
Gently lower egg rolls into hot oil and fry, turning occasionally, until golden brown, about 2 minutes.
Remove from oil and drain on paper towels.
Serve hot with sweet and sour sauce.