Stir together all the ingredients for the sauce until the sugar is fully dissolved.
Heat the cooking oil in a wok or frying pan.
Over high heat, add the pork, garlic and ginger. Cook, stirring, until the pork is no longer pink.
Add the chilies and cook, stirring, for a minute.
Pour in the Vietnamese mixed fish sauce. Stir. Allow to cook with occasional stirring until almost dry.
Add the pineapple cubes. Stir.
Add the thick stalks of the kangkong. Stir. Cook for a minute.
Add the thinner stalks and leaves of the kangkong. Stir. Cook for another minute. Taste. Adjust the seasonings, if needed.
Transfer to a shallow bowl and cool completely (see notes after the recipe).
Moisten a sheet of rice paper in a shallow bowl of water until softened then lay flat on your work surface.
Place a heaping tablespoonful or two (depending on the size of your rice paper) at the middle, top with some torn cilantro and wrap.
Repeat until all the rice paper had been filled, or until you run of out filling, whichever happens first.