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Mix together the cabbage and coleslaw dressing. Set aside.
Lie an egg roll wrapper on a flat surface with a corner facing you. Layer on a tablespoon each of coleslaw and pulled pork, followed by a couple of pickle slices.
Dip your finger in water and use it to wet the sides of the wrapper to help seal the egg roll, if desired. Fold in the side and bottom corners of the egg roll wrapper, then roll it up. Repeat with the remaining wrappers and fillings.
In a large pot or skillet, heat the vegetable oil to 360 F.
Fry the egg rolls in batches for 3 minutes per side, then serve.