In a medium saucepan over medium-high heat, cook pork until evenly brown. Drain.
In a medium bowl, mix together pork, cabbage, carrot, green onions, garlic, oyster sauce, sesame oil, and chile sauce.
In another bowl, mix cornstarch and water.
Place 1 tablespoon of the pork mixture in the center of a spring roll wrapper. Roll wrapper around the mixture, folding edges inward to close. Moisten fingers in the cornstarch mixture, and brush wrapper seams to seal. Repeat with remaining wrappers.
Place spring rolls on a medium baking sheet. Brush with vegetable oil and bake in preheated oven for 10 minutes. Turn spring rolls, and bake another 10 minutes, until lightly browned.
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