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1
Preheat the oven to 325 degrees F.
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2
Season the pork butt with salt, pepper and the smoked paprika.
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3
Add the meat to a small Dutch oven along with the BBQ sauce, apple juice, vinegar, hot sauce, Worcestershire and soy sauce.
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4
Cover the pot tightly with its lid and put it in the oven until the pork is extremely tender, about 2 hours.
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5
Remove the pan from the oven and let it cool slightly before shredding.
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6
Shred the meat in the Dutch oven, using 2 forks, so the meat can absorb more of the flavors of the cooking liquid.
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7
Let cool.
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8
For the dipping sauce: While the pork cooks, mix all the dipping sauce ingredients together in a small bowl.
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9
The sauce can be stored in the refrigerator for up to 3 days in a tightly covered container.
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10
For the egg rolls:
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11
In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
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12
Beat the egg and water together in a small bowl.
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13
Reserve.
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14
Unwrap the egg roll wrappers.
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15
Brush the edges with the egg wash and set them on your work surface with the triangle edges pointing towards you.
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16
Divide some of the pork among the lower third of the wrappers.
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17
Top the pork evenly with the coleslaw.
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18
Fold the bottom portion of the wrapper over the filling.
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19
Fold both the edges inwards and roll the wrapper up completely.
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20
Press on the open flaps to firmly secure the rolls, then set them aside, seam side down.
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21
Add the egg rolls, in batches, to the deep-fryer and fry, flipping with tongs, until they are crisp and golden brown, about 2 minutes.
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22
Remove them from deep-fryer and let drain on a paper towel-lined sheet tray.
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23
Transfer the rolls to a serving platter and serve hot along with the peach dipping sauce.
