Preheat oven to 375°F. Lightly brush surface of a nonstick cookie sheet with sesame oil.
In a large sauté pan, heat 2 Tbsp of the oil. Add ginger, garlic, scallions, and pork. Sauté until pork is cooked through and take off heat. Then add the cabbage, carrots, water chestnuts, soy sauce, cilantro, chili paste, and rice wine vinegar.
Place 3 Tbsp of filling on skin—about 1'' from edge that's toward you. Roll once, then fold right side, then left side toward center. Continue rolling into a tight roll. Place seam-side down on prepared cookie sheet to hold tightly and to keep its shape during baking. Brush spring rolls lightly with sesame oil.
Bake in oven for 10 minutes. After 10 minutes, turn over each spring roll and continue to bake another 10 minutes. Serve with dipping sauce.
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