Pulse the pulled pork a 1/2 cup or so at a time. Be sure not to puree into baby food. You can alternately practice your knife skills and chop away. No processor needed

Add enough bbq sauce to add flavor and to hold it together lightly. Do not make it soggy. Soggy filling will make soggy egg rolls .

Following the directions on the wrapper packaging and move carefully and slowly, place about 1 teaspoon( and I mean the teaspoon in your silverware drawer) on the wrapper, fold in the sides and roll. 'Paste" the egg roll closed by dipping a finger in some water and running it along the last pointy edge of the wrapper. The wrapper packing are easy to follow.

Heat oil to 375 and fry a few at a time ( do not crowd the pan) just until the desired coloring is achieved. This is just a few minutes and the filling is already cooked so no big thing about that.

Place on paper towels to drain and then immediately place on a grate or rack ( I put newspaper under the rack to save clean-up). Cool completely before freezing or store in fridge before reheating.

Reheating: if frozen place on a parchment lined sheet plan and bake 350 for 15 minutes or so. Until heated thru.

Serve with additional BBQ sauce for dipping.