Combine soy sauce, McCormick chilli flakes, pepper, vinegar, cornflour, mince, garlic, ginger and coleslaw in a bowl and mix well.
Place spring roll wrappers onto a board and cover with a damp cloth to prevent from drying out. Add 1 tbsp filling to the spring roll wrapper and roll up. Secure edge with a brush of egg wash. Keep spring rolls covered with plastic wrap to prevent drying out.
Fill a wok or deep frying pan with ⅓ oil and heat to high. Carefully cook a few spring rolls at a time until golden (about 2 minutes). Let cool on paper towels and repeat.