Place pork in a cold fry pan over medium heat, and sprinkle with the Chili Grande spices and a pinch of salt. Cook until pork is cooked through, about 8-10 minutes, breaking up with a spoon. Remove from heat, and let cool.
Place cream cheese, collard greens, black-eyed peas, corn, cheese and sausage in a large mixing bowl. Stir to combine, and season with salt and pepper.
Working with one egg roll wrapper at a time (keep remaining wrappers covered with a damp cloth), place about 2 tablespoons of filling in center of wrapper. Lightly moisten edges with a little water using your finger. Start with pointed end toward you, and fold in sides and roll up tightly, pressing to seal edges.
When ready to fry the egg rolls, heat a deep fryer or deep pan with about 2 inches of canola oil to 375 degrees. Fry egg rolls in batches until golden brown, about 3-5 minutes. Remove from oil, and pat dry on paper towels.
Mix together the Mango Habanero Jam and apple cider vinegar in a small bowl until smooth. Serve the egg rolls with the sauce.
