Mix together the carrot, cabbage, rice wine vinegar, and season with salt and pepper.
Lay out the wrapper in a diamond with one corner pointing toward you. Place the cabbage filling across the middle of the wrapper from left to right. Moisten the edges of the wrapper with water (this will help create a seal when it is rolled up). Fold the point facing you over to the opposite point and pull back to compress the ingredients tight. Gently fold the sides in and roll up tight (if the wrapper tears or has a hole, double wrap the egg roll with another wrapper to make sure it is tightly sealed with no openings).
Heat the vegetable oil in a saucepan over medium heat to 325°F.
Carefully place egg rolls in the oil (in batches if needed) and cook, until deep golden brown all around. Transfer to paper towels to drain. Serve with sweet chili sauce.