1. In a large bowl, combine ground pork, honey, soy sauce, garlic powder, ginger powder, and black pepper. Mix well.

2. Heat a skillet over medium heat and cook the pork mixture until browned and cooked through, about 5-7 minutes.

3. Add the coleslaw mix to the skillet and stir until well combined. Remove from heat and let cool slightly.

4. Lay an egg roll wrapper on a clean surface, with one corner facing you. Place 2-3 tablespoons of the pork mixture in the center.

5. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal.

6. Repeat with remaining wrappers and filling.

7. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.

8. Remove from oil and drain on paper towels.

9. In a small bowl, combine diced bell peppers, green onions, and sesame seeds for the pepper crunch.

10. Serve the egg rolls hot, topped with the pepper crunch.