Shred the carrots and cabbage. Peel and mince the garlic. Mince the fresh ginger. Chop in small pieces the cleaned and deveined shrimps.
Heat 1 tablespoon of oil in a wok until hot. Add the ground pork and cook until done. About 4 minutes. Add the shrimps and cook for another 2 minutes. Remove and set aside.
Add the carrots, cabbage fresh garlic and ginger to the wok. Stir and add the brown sugar, Chinese rice wine, soy sauce, oyster sauce and rice vinegar. Cook over high heat until tender to the bite.
Return the pork and shrimps to the wok and mix well with the vegetables
Remove and let it cool off. Can be placed in the refrigerator for 10 minutes.
Place egg roll wrapper in a diamond shape on a clean dry surface. Spoon mixture in the lower mid part of wrapper. Cover with tip corner, fold side over tucking meat well inside, roll and wet triangle tip with water and seal. Continue with all rolls.
In the wok heat oil until hot and deep fry the egg roll until golden all around
Combine all the sauce ingredients in a bowl and mix well. Add more soy sauce as needed or desired.
Serve alongside egg rolls.