2) Lay the spring roll wrappers out on a flat surface. Add about 2 to 3 tbsp of the pork and coleslaw mix to each wrapper. Moisten the sides of each spring roll wrapper with the egg wash. Roll the wrapper over the mixture, bring in the sides and continue to roll until sealed.
3) Deep fry the spring rolls until golden brown, about 2 to 4 minutes. Remove from the oil onto a paper towel lined plate and serve with the dipping sauce.
For the dipping sauce:
1) In a bowl, add a splash of mushroom stock to the hoisin sauce.
2) Add the chopped spring onions and mix well.