In a large mixing bowl, combine ground pork, one egg, black pepper, sea salt, oyster sauce, fish sauce, soy sauce, grated ginger, and hoisin sauce. Mix well to ensure an even distribution of the spices and sauces.

In the same bowl, add the coleslaw mix (or shredded cabbage and carrots), diced yellow onion, chopped scallions, and cilantro. Mix thoroughly until everything is well-incorporated. This is where the magic happens—the flavors begin to meld beautifully.

Soak the bean thread noodles in warm water for about 10 minutes until they are soft. Drain the noodles and cut them into smaller pieces using kitchen scissors. Add these to the pork mixture and mix well.

Fill a shallow dish with warm water. Dip each sheet of rice paper into the water for about 5 seconds, until it becomes pliable but not too soft.

Lay the softened rice paper on a clean surface. Place about two tablespoons of the pork and vegetable mixture in the center of the rice paper. Fold the bottom part of the rice paper over the filling, then fold in the sides, and finally roll it up tightly. Use the additional beaten egg to seal the edges.

In a large pot, heat oil to 350°F (175°C). Carefully place the egg rolls into the hot oil without overcrowding the pot. Fry until they are golden brown and crispy, which should take about 5-7 minutes. Transfer the cooked egg rolls to a paper towel-lined plate to drain any excess oil.