Preheat oven to 400°.
While the oven is heating, place wonton wraps in mini muffin tin (as pictured above). I prefer to leave a cup empty between each wrap so that the wonton wrap edges don't touch.
Brush the wonton wrap edges with a little canola oil for crisping.
Bake wonton wraps for 6 minutes, remove from tin and allow to cool on a cooling rack. Continue baking wraps until you've got approximately 30 egg roll cups.
While processing and baking the egg roll cups, place the ground pork into a preheated medium skillet over medium-high flame.
Add ginger and garlic and continue cooking until the pork is browned and cooked through. Remove any large bits of ginger and garlic.
Place veggies and cilantro in a food processor and pulse until finely chopped or finely chop veggies by hand. Reserve 2-3 tablespoons for garnish.
Add veggie mixture to the pork and sauté 3-4 minutes over medium-high flame or until veggies are tender and liquid is mostly evaporated.
Stir in BBQ sauce, heat through and remove from flame.
Place approximately 1-2 T of pork mixture into each egg roll cup.
Top with a sprinkle of reserved chopped veggies and serve.
Makes approximately 30 egg roll cups.
Serving suggestions - make filling and egg roll cups up to 2 days ahead, refrigerate and reheat when ready to fill & serve egg roll cups. Another tip - if you have leftovers, these Egg Roll Cups reheat nicely. Simply reheat by placing filled cups on a baking sheet (every spaced) in a 400° preheated over for 4-5 minutes.