BBQ Eggrolls

Mix the pork, sauce and BBQ rub together. Place egg roll wrapper on counter diagonally so one corner points towards you. Place 1/4 cup of the pork mix and 1 stick of cheese in the center lower third as pictured. Moisten top corner with the egg wash. Roll bottom of egg roll wrapper over the mixture as pictured. Fold the two side corners inwards. Roll upwards to the top corner. Repeat with other 3 wrappers. Place in 350f oil and deep fry until golden, about 2-4 minutes. Remove to a raised rack and keep warm while repeating with the others. We made seven different versions, some trying to get the right texture and then some just for variety. Version 1 - pulled pork, mozzarella, a little sweet and spicy bbq sauce. The texture wasn't right, not enough sauce. Version 2 - pulled pork, pepper jack cheese, a little sweet and spicy bbq sauce. Same as above and further away from the taste of Rib Shak's than version 1. Version 3 - pulled pork, mozzarella, sweet bbq sauce. Closer but texture still not right. Version 4 - chopped pork, mozzarella, sweet bbq sauce. On the right track. Version 5 - chopped pork, sweet bbq sauce, bbq rub all mixed together, then cheese. Spot on, that is it. Version 6 - tried a version without cheese but added a "dry slaw" of shredded cabbage and carrots tossed in NC vinegar sauce then drained. Was about a 50/50 ratio of meat/slaw. Would be better 30/70 meat/slaw. Worth trying again to experiment. Version 7 - vegetarian of just slaw. Actually very good although not much different than a regular egg roll. This would be something that might be good to offer in a meat laden BBQ menu just to give your guests something different.