In a large mixing bowl, combine the pulled pork, cream cheese, shredded Pepper Jack cheese, barbecue sauce, and chopped green onions. Mix thoroughly until evenly incorporated.

Lay an egg roll wrapper on a clean surface in a diamond shape. Place 2-3 tablespoons of the filling in the center, fold tightly, and roll up sealing with water.

In a deep skillet, heat enough oil for frying until it reaches 350°F (175°C).

Lower 3-4 egg rolls into the hot oil and fry for about 3-4 minutes until golden brown and crispy.

Transfer fried egg rolls to a plate lined with paper towels and allow to cool slightly before serving.