In a large skillet, brown the pork, onion, and garlic with the soy sauce, salt, pepper, teriyaki sauce and ginger over medium heat. Drain the grease off the mixture and set aside.
Take the thinly sliced and shredded vegetables and cook them until just tender in a bit of olive oil. Toss with the meat mixture and then wipe your skillet clean and set aside.
Preheat the oven to 425-degrees and lightly spray a baking sheet with cooking spray.
To form the egg rolls, remove one wrapper from the package (the wrappers are like filo dough, you want to keep it covered and damp whenever possible so they don't dry out).
Lay the wrapper out on a clean surface so that it is a diamond. Place about a tablespoon of the filling in near the bottom point of the wrapper.
Brush all the sides of the wrapper with a bit of water using your finger. Bring the bottom point up over the filling, and tuck in the end. From there, you just roll it up.
Place it seam side down on your prepared pan.
Cover it with a damp towel, and repeat until all the filling is gone.
If you're not planning to eat them all at once, you can freeze the eggrolls at this point. Roll them in parchment paper and put them in a freezer bag. To thaw, leave on the counter for a bit before baking.
Bake for about 8 minutes, then remove the tray from the oven and carefully flip the eggrolls over.
Cook about another 5 minutes until golden brown.
Serve hot with teriyaki sauce for dipping.