Heat a tablespoon of olive oil in a medium-sized skillet over medium heat. Add the coleslaw mix, green onion, rice vinegar, soy sauce, and spices, and cook until the cabbage is soft and heated all the way through; 2-3 minutes.

Open the package of egg roll wrappers and cover with a damp towel to keep them from drying out as you work. On a flat surface, lay out one wrapper diagonally (one corner pointed towards you). Place about 2 tablespoons of filling in the center of each egg roll wrapper. Fold in the bottom corner, then the sides, and roll tightly to seal. Dip your finger into a small dish of water and lightly Use a few drops of water to seal the edges.

Fill a large, deep pot about 1-inch high with cooking oil. Heat over medium heat, to about 350℉, then add the egg rolls, careful not to overcrowd. Fry until they are golden brown on both sides, then transfer to a paper towel lined plate.

In a small bowl, whisk the ingredients together until well combined and smooth. Garnish with red chile flakes if desired. Serve with egg rolls.