Into a pot over high heat, add Sesame Oil (2 tablespoon). Once hot, add Onion (1), Coleslaw Mix (0.5 pound), Mushroom (1/2 cup), and Water Chestnuts (1/2 cup). Cook for 2-3 minutes.
Season with Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), and Soy Sauce (1/2 teaspoon). Stir to combine. Cook for 1 minute. Set aside and let filling cool completely.
Into a mixing bowl, add All-Purpose Flour (1 1/4 cup), Corn Starch (1/2 cup), Granulated Sugar (1 tablespoon), Salt (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon), and Baking Powder (1 tablespoon). Whisk to combine.
Add Egg (1). Add Water (1 cup) a bit at a time, whisking until smooth. Place batter in the refrigerator to chill.
Into each of the Egg Roll Wrappers (1 package), add a generous portion of the vegetable filling. Pull the bottom corner in towards the center and tuck it under the filling. Dip your finger in some water and run it along the edges to seal.
Fold the outer corners into the middle and brush with water to seal.
Roll up to the top and brush with water to seal.
Place finished egg rolls on a baking tray lined with wax paper. Keep in the freezer until ready to fry, at least 15 minutes.
In a pot, heat Vegetable Oil (as needed). Once oil is hot and bubbling, add egg rolls. Cook over medium-high heat for 1-2 minutes on each side. Transfer finished egg rolls to a wire rack to drain excess oil.
Leave the oil on over medium-high heat. Coat Jumbo Shrimp (14) in your batter, then add them to the oil. Cook for 3 minutes on each side. Transfer finished shrimp to a wire rack to drain excess oil.
Serve egg rolls and shrimp together with dipping sauces of choice!