In a large mixing bowl, combine the pulled pork, cream cheese, pepper jack cheese, barbecue sauce, and chopped green onions. Mix until well blended.

Lay an egg roll wrapper in a diamond shape. Spoon 2-3 tablespoons of filling into the center. Fold the bottom corner, tuck it snugly, fold in the sides, and roll tightly. Seal the edge with water.

Heat oil in a deep skillet or fryer to 350°F (175°C). Test readiness by dropping a piece of bread into it; it should bubble and turn golden brown.

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

Remove egg rolls from oil and place on paper towels to absorb excess oil. Let cool for a minute before serving with dipping sauces.