First, set up a large food processor and combine the scallions, garlic, ginger, cabbage and carrots in its bowl. Pulse the mixture until it is finely shredded but still has some texture. Then get out a large skillet and heat the sesame oil in it over medium high heat. Add the vegetable mixture and let it soften for a minute. Then add in the ground pork and break it up as it browns, stirring it thoroughly into the vegetables. While it browns, mix the vinegar and corn starch together to make a slurry. It thickens the mixture. Once the pork is done, pour in the slurry and season the mixture with the dash of soy sauce and salt. Give it a final good stir.

Set up a sheet tray and line it with parchment to hold the egg rolls once you form them. Then take a wrapper, place it on a clean surface with a corner facing you, and brush it around all of the edges with water. Scoop two teaspoons of the pork filling in the center. Then 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 this until you have 16 egg rolls total.

Once you've formed all of the egg rolls and have them sitting under the wet towel, get out a large skillet with deep sides and fill it with about 2 inches of canola oil. Heat it up over medium high heat and let it start to really shimmer and steam so that it is hot enough for frying. If you have a deep fry thermometer, you should keep the temperature at 350. Fry the egg rolls in batches for 2-3 minutes on each side until they are golden brown and crisp. Let them drain on a plate lined with paper towel as you cook them. Serve them immediately with either duck sauce or soy sauce for dipping!