1 jalapeño, diced (seeds removed if you want it less spicy)
1/2 cup BBQ sauce
10 – 12 egg roll wrappers
1 egg, beaten
oil for frying
Heat avocado oil in a skillet over medium heat. Add in pulled pork, red onion and jalapeño. Cook just until pork is warmed through and red onion and jalapeño have softened, about 5 minutes. Stir in BBQ sauce.
To assemble the egg rolls: using one egg roll wrapper with one point towards you, place 1 tablespoon of filling about an inch from the point closest to you. Working away from you, fold the wrapper over the filling. Next fold in both sides. Dip a pastry brush into the egg and brush the edges. Continue rolling to seal completely. Repeat with remaining filling and wrappers.
Heat 1/2 inch of oil in a skillet to 350 degrees. Fry egg rolls, in batches if necessary so you don’t crowd the pan, until golden brown, about 3 minutes.
Transfer to a paper towel lined plate, sprinkle with salt. Repeat until all egg rolls are fried.