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Add olive oil into a large skillet over medium heat. Once hot, toss in the red onion and jalapeño. Stir and sprinkle in salt and pepper. Cook for 3-4 minutes until softened, stirring every few minutes.
Toss in coleslaw and stir to combine. Cover for 3 minutes to soften. Add in pulled pork and use a wooden spoon to break up the meat.
Pour in bbq sauce and turn to low and simmer for a few minutes. Remove from heat and transfer to a bowl.
In a bowl, whisk together the cornstarch and water until smooth.
Place each egg roll in a Diamond shape position. Load a few tablespoons of pork filling into the center of the egg roll.
Fold the bottom portion (v-shape) up over the filling. Then, fold in both sides to make it look like an open envelope. Dip your finger in the cornstarch mixture and run it along the upper open edge of the egg roll. Lastly, fold it over to seal. (for a visual: see photo in post above or watch video)
Heat the vegetable oil over medium high heat in a large skillet. Once the oil is shimmering and hot, add in the egg rolls. Flip once crispy, about 1 minute on each side. Transfer to a paper towel lined plate or cookie sheet with rack.
Serve with a side of ranch for dipping. Enjoy!