Heat vegetable oil in pan. Saute Coleslaw mix, green onions, carrots for 2-3 minutes until softened and remove from heat. Mix sesame oil, soy sauce, sugar, and salt together in a small bowl, add sauce and pork to cabbage mixture. Season with pepper to taste. Put mixture in the fridge to cool while you are heating up oil. Heat oil to med high heat. Take filling out of the fridge. Mix together 3 tablespoons of water and flour. Put down one eggroll wrapper with the corner at your navel (diamond shaped) and fill with two tablespoons of filling. Roll from the bottom up and when you get halfway to the top fold over the right side, then the left side, then continue to roll. when you are at the top use the flour/water paste to seal the edges. Fry for a few minutes in vegetable oil until golden brown.