For the Egg Roll Filling

1. Heat the sesame and garlic oil in a large wok or skillet.  Add the coleslaw and sauté until just soft.  Do not overcook.
2. Toss in the green onion and cook for another minute.
3. Transfer the vegetables to a large bowl and allow to cool.   Add the chicken and black pepper.
4. Mix in the eggs until a thick filling mixture is created.

For the Dipping Liquid

1. In a large bowl or pot, large enough to dip the whole egg roll wrapper in or dip a section at a time until completely coated, combine the Coca Cola and the hot water.  The liquid should be very warm.  
2. If the liquid is not very warm, microwave for a minute at a time (up to two minutes) until the liquid is very warm.

For the Egg Roll Rolling

1. Coat a large baking sheet with a thin layer of oil.  Set aside.
2. Dip an egg roll wrapper in the very warm Coca Cola liquid until it is completely coated.  Place on a cutting board or a very large plate (big enough for the whole wrapper.
3. Brush the wrapper lightly with the egg yolk.
4. Place a spoonful of the filling on the lower half of the wrapper.
5.  Carefully fold the lower half of the wrapper over the filling, tucking the edge of the wrapper under the filling.
6. Place a finger on the side edge of the filling to ensure that all the filling is in the center, to make folding easier and to maker sure that there are no air bubbles in the filling.
7. Fold the side of the wrapper over the center of the covered filling.  Repeat with the other side.
8. Carefully roll the egg roll, leaving around an inch and a half unrolled.
9. Brush the unrolled portion with egg white, then finish rolling, pressing the edge to make sure it’s sealed.  Place the egg roll on the prepared baking sheet seam side down.
10. Repeat with the remaining egg rolls.

To Finish

1. Place a cooling rack over a large baking sheet.  Set aside.
2. Heat 2-3 inches of frying oil in a large Dutch oven or pot over medium/high heat.  You can test when the oil is sufficiently hot by placing a wooden chopstick in the oil.  If it bubbles/sizzles the oil is hot enough.  You can also place a drop of water in the oil and if it bubbles/sizzles the oil is hot.
3. Reduce the heat to medium/low.
4. Place 3-4 egg rolls in the hot oil, seam side down..  Cook, turning constantly with a chopstick or tongs, for 15 seconds.  Remove from the oil and place on the cooling rack. 
5. Repeat with the remaining egg rolls.
6. Increase the heat to medium/high.  Place 3-4 egg short-fried egg rolls in the oil, seam side down, turning occasionally with a chopstick or tongs, until the egg rolls are completely golden brown.  Return them to the cooling rack.
7. Repeat with the remaining egg rolls.
8. Serve with your favorite dipping sauce.