Mix together soy sauce, cornstarch, sugar, and sesame oil. Pour over ground pork and gently mix together. Let marinate for at least 10 minutes. Cook the pork in a skillet until browned. Drain off fat and set aside.
In a wok or large saucepan, heat oil. Add ginger and garlic, cook and stir until fragrant, about 1 minute. Add vegetables; cook and stir another 2 minutes. Add wine, soy, salt, and a little black pepper. Cook and stir about 2 minutes more. Remove from heat and spread vegetables out on a large plate or sheet pan. Tilt pan to drain off excess liquid. Cool about 15 minutes. Discard liquid.
In a large bowl, mix together pork and vegetables. Place about 2 tablespoons of filling in wrapper and roll up, sealing edges with a small amount of water. Cover rolls until ready to cook, or place in a resealable plastic bag and freeze.
When you’re ready to cook the egg rolls, heat at least 2 inches of oil to 350 degrees. Cook a few rolls at a time until a light golden brown, about 2 minutes. Drain on paper towels momentarily before serving. Allow oil to reheat a few minutes between batches. Serve hot with sides of dipping sauces.