Have all ingredients ready to go before you start cooking.
Mix the soy sauce, sugar, sesame oil and cornstarch together in a bowl. Add the beef strips. Stir and refrigerate for 15 minutes.
Heat a large frying pan or wok over high heat. Add 2 tablespoons vegetable oil and heat until shimmering. Add the beef (reserving the marinade) to the pan and stir-fry until cooked through, about 2 minutes. Remove the beef from the pan. Add the other 2 tablespoons vegetable oil to the pan and heat. Add the ginger and the green onions and cook for 20 seconds. Add the broccoli slaw and cook for 2 minutes, stirring constantly. Pour in the reserved marinade, the oyster sauce, and add the beef. Cook until the sauce is thickened, about 1 minute. Remove the filling mixture to a colander to drain the excess liquid.
When the filling is cool enough to handle, lay a couple of wrappers out at a time, aligned as diamonds. Place 1/3 cup of filling horizontally across the middle of the wrapper, leaving 1 1/2-inches of room at either end. Fold the bottom corner up over the filling, then fold in the sides snugly against the filling. Moisten the edges of the last (top) flap, then roll the eggroll up onto the top flap. Repeat with the remaining wrappers.
Heat 2-inches of frying oil in a high sided pan to 365°F. Working in batches, fry the spring rolls, turning often, until golden, about 2-3 minutes. Remove and drain on paper towels. Serve warm with Litehouse Asian Dressing as a dipping sauce.
*Delicious dipped in an Asian Dressing! Serve with a nice, cold Blue Moon beer!
