In a skillet, saute the onions and garlic in hot oil until the onions are translucent. Add the bag of classic coleslaw, salt, pepper, fish sauce and stir fry until all vegetables are wilted.
Add the bean sprouts into the mixture and stir fry for an additional 5 minutes. The vegetable should be slightly crisp.
Remove the pan from heat. Drain the excess liquid in the mixture and allow it to cool down at room temperature.
Place an egg roll wrapper with it pointed toward you. Scoop 2 tablespoon of vegetable mixture across and just below the center of the egg roll wrapper. Add one shishito pepper coated with cornstarch on the top of the vegetable mixture. Fold the bottom point of the egg roll wrapper over the mixture. Then tuck it under the mixture.
Fold the side corners of the egg roll wrapper over the vegetable mixture, forming an envelope shape.
Roll the egg roll toward the remaining corner of the wrapper. Moisten the top point with water and press firmly to seal.
Heat the vegetable oil about two inches deep over medium heat in a frying pot. Fry the egg rolls for 3 to 5 minutes or untill all sides are golden brown. Place on paper towels to drain the excess oil.
Serve with sweet and chili dipping sauce.