1. In a large pan, cook the ground pork over medium heat until browned and cooked through, about 5-7 minutes. Drain any excess fat.
2. Add the shredded cabbage, carrots, green onions, garlic, soy sauce, sesame oil, and ginger to the pan. Stir well and cook for another 3-4 minutes until the vegetables are slightly softened.
3. Remove the mixture from heat and let it cool slightly. This is crucial, as it prevents the egg roll wrappers from tearing.
4. Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon about 2 tablespoons of the filling onto the wrapper.
5. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Use a dab of water to seal the top corner. Repeat with the remaining wrappers and filling.
6. Heat about 2 inches of vegetable oil in a deep pan to 350°F. Fry the egg rolls in batches for 3-4 minutes each, turning occasionally, until golden brown and crispy.
7. For the dipping sauce, combine rice vinegar, ketchup, brown sugar, and soy sauce in a small saucepan over medium heat. Bring to a simmer.
8. Add the cornstarch mixture and stir until the sauce thickens, about 1-2 minutes. Remove from heat and let it cool slightly.

Just like my grandmother’s kitchen, every step in the process is infused with love and care, ensuring that the final dish is as heartwarming as it is delicious.