Brown ground pork in a large pan until no longer pink. Drain grease. Add shredded cabbage, season with salt and pepper, and cook until wilted, stirring often.

Add pork and cabbage mixture to a food processor and blend until finely chopped.

Begin laying out egg roll wrappers and placing about ¼ cup of pork mixture on each wrapper. Roll wrappers and use a small amount of water on your finger to seal the edges of the wrappers closed.
Tip: Do not place uncooked wrapped egg rolls on top of each other. They tend to stick from moisture and then the wrappers will rip open as you lift them.

Heat a large pan over medium-high heat with about 2" of oil. Once hot, add egg rolls and cook on all sides, about 3 minutes each, until golden brown. Make sure it is hot enough prior to cooking otherwise they will become soggy in lukewarm oil.

In a small saucepan, add vinegar, white sugar, and ketchup. Mix together water and corn starch until dissolved and add to the pan. Whisk ingredients over medium-high heat until sauce thickens.

Remove from heat and allow to cool. Serve as a dipping sauce for egg rolls.