In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked, about 5-7 minutes. Drain any excess fat.

Stir in the shredded carrots, coleslaw mix, soy sauce, brown sugar, sesame oil, ginger, and black pepper. Cook for another 3-4 minutes until the vegetables are tender. Remove from heat and let the mixture cool slightly.

To assemble the egg rolls, lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the beef mixture in the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top corner with a little water. Repeat with remaining wrappers and filling.

In a deep skillet or fryer, heat oil to 350°F. Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Serve hot with your favorite dipping sauce, such as sweet and sour or soy sauce.