Combine the pork with the rice, cabbage, carrot, green onions, ginger, fish sauce, soy sauce, and cilantro in a medium bowl and mix well.
Lay an egg roll wrapper on a board with the corners facing to the top and bottom. Place about 1/3 cup of the mixture onto an egg roll wrapper and fold up the bottom, then fold in the sides, as if making an envelope. Moisten the top corner with water and continue to roll up the egg roll tightly and seal it. Place the egg roll seam-side down on a baking sheet lined with a silicone liner or parchment paper. Continue making egg rolls with the remaining filling.
Spray egg rolls with cooking spray and bake until golden brown and crispy, about 15-20 minutes. Serve with barbecue sauce for dipping.
