Pre-heat oven to 425 degrees and line a baking sheet with foil. Spray with cooking spray and set aside.
Heat a large skillet over medium-high heat and spray with cooking spray. Cook ground pork until browned, about 7-9 minutes. Stir in salt, pepper, onion, garlic, chili paste and ginger; cook additional 2-3 minutes.
Add grated cabbage and carrots to the mixture, along with soy sauce and rice vinegar. Cook an additional 3 minutes. Remove from heat and allow the mixture to cook slightly for about 10 minutes.
While the mixture is cooling, prepare soy dipping sauce by whisking together all ingredients in a small bowl; set aside.
To assemble, lay egg roll wrapper on a clean surface and place ¼ cup of the filling in the center of the wrapper. Brush water along all four borders of the wrapper then begin rolling like a burrito: start with the bottom and fold over the meat mixture then fold the right and left sides over before finishing to roll tightly.
Place on the baking sheet, seam side down and repeat until all wrappers are filled. Brush each with melted butter.
Bake until golden brown and crispy, about 15-20 minutes, rotating the pan once halfway through. Serve with dipping sauce.
Can these be frozen, and if they can, do you freeze before or after baking?