Make your dipping sauce: mix 1/2 cup of duck sauce with 1 Tsp. Momofuku chili crunch. (add more if you like it spicy) Put it to the side until ready to serve.
Meanwhile, in a large skillet, heat the olive oil. Add coleslaw mix, a pinch of salt and some black pepper and stir. As it starts to wilt, add the bean sprouts, then the green onions and ginger root and stir for one minute. Add the vinegar and stir one more minute. Add the hoisin sauce and momofuku chili and stir into the mix. Add a pinch of salt and some fresh ground pepper. Taste. If it needs more heat, add more Momofuku to your liking. Adjust salt and pepper to taste. Let the mixture cool completely.
Add the cooked shrimp and stir to incorporate everything.
Start preparing the egg rolls. Keep the wrappers covered with a damp paper towel until ready to use. This will keep them from drying out. Place an egg roll wrapper on the kitchen counter with a corner of it facing you. Place about a 1/3 cup of the filling just below center of wrapper. Fold bottom corner over filling. Moisten remaining wrapper edges with your finger dipped in water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at the end to seal. Please seam side down on a plate, tray or baking sheet. Repeat with until all the wrappers and filling is gone.
Cover a baking sheet with tin foil (for easy cleanup) and put in the oven for 10 minutes to preheat. Take it out and spray with cooking spray. Place your egg rolls on the baking sheet and spray them with more cooking spray. Place in the oven and bake until golden brown, 10-12 minutes. Turn the egg rolls over and spray the other side with cooking spray and bake another 4-6 minutes until that side is golden brown too. Serve with the dipping sauce and enjoy.