In a wok or large skillet, drizzle oil over high heat. Add the garlic and ginger. Fry just until fragrant, about 30 seconds. Stir in the pork and cook, stirring often, until pork is heated through. Stir in the chilies, cook for one minute, then add lime juice, fish sauce and sugar. Cook until most of the liquid has evaporated. Stir in the pineapple pieces and spinach.
Cook until heated through and leaves begin to wilt, taste for seasoning. Remove from heat and let cool.
Spoon 2 to 3 tablespoons of pork mixture on the bottom third of one egg roll wrapper, fold sides toward center, top with a few cilantro leaves, fold the sides of your egg roll wrapper over filling and roll tightly. Keep remaining wrappers covered with a damp paper towel until ready to use. Place seam side down on a baking sheet coated with cooking spray. Repeat with remaining ingredients. Spray tops of egg rolls with cooking spray.
Bake at 425º for 10 to 15 minutes.
Cool slightly. Serve with Chili Dipping Sauce.