Place pork in a medium saucepan over medium-heat. Then add enough water to moistened the shredded pork. Let it cook slightly - about 2-3 minutes or until warm through.
Remove and place in a medium bowl and let it cool.
In a large bowl, add pork and barbecue sauce, add sauce to your liking. Set aside
Place tortilla or 2 spring roll wrappers on a chopping board or work surface, followed by 2 tablespoons of the pork mixture in the center of each spring roll. Then add about 1-2 tablespoons of coleslaw on top of it.
Roll the spring roll around the filling, folding the edges inward. And begin to roll with the end nearest to you. Brush the edges with flour paste before the final roll to keep the rolls sealed. Set aside.
Heat up a medium skillet or cast iron with oil up to 2 inches on medium-high heat at 350 degrees F or until hot but not smoking.
Gently drop the spring roll in the frying pan and fry in batches, turning once, until golden brown, about 3-5 minutes. Do not overcrowd the pan (it will absorb excess oil, resulting in soggy rolls).
Using a slotted spoon, remove the egg rolls and place them on paper towels.
If using an air fryer, brush with canola oil, then bake at 400 degrees F or about 18-20 minutes until golden brown turning once.
Serve warm or at room temperature with Simple Truth Ranch Dressing.