Place pulled pork in a large frying pan on medium heat for 2-3 minutes.
Add in cole slaw and carrots.
Turn heat up to medium high and cook for 5 minutes until vegetables are soft.
Stir in barbecue sauce and heat for 1 minute more.
Remove from heat and let cool for 10 minutes.
On a clean counter or cutting board, place one egg roll wrapper with one of the points facing towards you.
Place ¼ cup of the filling in a 3 inch strip across the middle.
Dip your finger in the water and lightly wet the edges of the egg roll wrapper.
Fold point nearest to you over the filling, then placing the left and right tips over the flap. Tightly roll the egg roll the rest of the way, using more water to seal. Set aside on a plate.
Repeat with remaining filling and egg roll wrappers.
Place a large frying pan on medium high heat. Place oil in pan. Adjust the heat down to medium if oil starts smoking.
Place 4 egg rolls at a time in the pan. Browning about 1-2 minutes on each side and turning until crispy and golden brown. Remove from pan and drain on paper towel lined plate or cookie sheet. Repeat with the remaining egg rolls.
Serve warm with extra barbecue sauce.
