In a medium bowl, combine the pork, kale, carrots, egg, sugar, fish sauce, and garlic. Mix well. Set aside to marinate for 20 to 30 minutes.
To roll the egg rolls, place one wrapper at a time on your work surface and spoon about 1 tablespoon of the filling onto the lower one-third of the wrapper. Begin rolling from the bottom, tucking the filling under and folding in the sides as you roll. Brush the edges of the wrapper with egg white to seal them. Set the finished rolls aside on a sheet pan as you finish them.
In a large frying pan, heat 1 inch of oil over medium heat. Once the oil reaches 360°F, add a portion of the egg rolls and fry, turning as needed, until they are golden brown and cooked through, 5 to 7 minutes.
In a small bowl, combine the soy sauce, ginger, chili paste (to taste) and scallions. Stir well.
Serve the egg rolls warm, with the dip on the side.