In a large food processor, combine the Scallion (2), Garlic (4 clove), Fresh Ginger (2 tablespoon), Carrot (2) and Red Cabbage (8 ounce). Pulse the mixture until it is finely shredded but still has some texture.
In a large skillet over medium high heat, heat the Sesame Oil (1 dash). Add the vegetable mixture and let it soften for a minute. Then add in the Ground Pork (8 ounce) and break it up as it browns, stirring it thoroughly into the vegetables.
Mix the Rice Vinegar (1 tablespoon) and Corn Starch (2 teaspoon) together to make a slurry. Once the pork is done, pour in the slurry and season the mixture with Soy Sauce (1 dash) and Salt (1 pinch). Give it a final stir.
On a sheet tray lined with parchment, take one of the Spring Roll Wrappers (16), place it on a clean surface with a corner facing you, and brush it around all of the edges with Water (1 splash). Scoop two teaspoons of the pork filling in the center.
Take the corner farthest from you and bring it over the mixture. Continue to roll it tightly toward you while you bring in the sides. Place it on the tray and cover it with a wet cotton towel to keep it from drying out. Repeat.
In a large skillet with deep sides, add Canola Oil (to taste) 2 inches up the sides of the pot. Heat it up over medium-high heat until it is hot enough for frying. Fry the egg rolls in batches for 2-3 minutes on each side until they are golden brown and crisp.
Let egg rolls drain on a plate lined with paper towels as you cook the rest. Serve immediately with either Duck Sauce (to taste). Enjoy!