In a large mixing bowl, combine 2 cups of smoky pulled pork, 4 ounces of softened cream cheese, 1 cup of shredded pepper jack cheese, 1/4 cup of barbecue sauce, and 1/4 cup of chopped green onions. Mix until well combined.

Lay an egg roll wrapper in a diamond shape. Spoon 2-3 tablespoons of the filling into the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly upwards, sealing the top corner with a dab of water.

In a deep skillet or fryer, pour in enough vegetable or canola oil to reach about 3 inches deep. Heat the oil to 350°F (175°C).

Carefully place the assembled egg rolls into the hot oil in small batches. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.

Remove the egg rolls from the oil and place them on a plate lined with paper towels to absorb excess oil. Serve hot with your favorite dipping sauces.