In a large mixing bowl, combine 2 cups of smoky pulled pork, 4 oz of softened cream cheese, and 1 cup of shredded Pepper Jack cheese. Drizzle in 1/4 cup of your favorite barbecue sauce and toss in 2 chopped green onions. Mix everything thoroughly until all ingredients are well incorporated and creamy.

Lay an egg roll wrapper on a clean, flat surface in a diamond shape. Spoon about 2-3 tablespoons of the prepared filling into the center of the wrapper. Fold the bottom corner of the wrapper over the filling, then tuck in both sides, and roll it tightly toward the top corner. Seal the edge with a dab of water.

In a deep skillet or fryer, pour in enough oil for deep frying and heat it to 350°F (175°C). Use a thermometer to keep track of the temperature.

Carefully drop a few egg rolls into the hot oil, making sure not to overcrowd the skillet. Fry them for about 3-4 minutes, turning occasionally until they achieve a golden-brown color and crispy texture.

Once golden brown, use a slotted spoon to remove the fried Voodoo Egg Rolls from the oil. Place them on a plate lined with paper towels to absorb excess oil. Serve hot.