My wife and daughter are Japanese, and although they both have a broad palate, I'm always looking for new ways to sneak smoked meat into our meals. The other day, I was thinking that spring rolls/egg rolls might be a good excuse to smoke up some pork collar (aka money muscle), and I figured it must've been done before, so I checked on the web, and sure enough, Guy Fieri. This recipe was a good jumping-off point. http://www.foodnetwork.com/recipes/guy-fieri/pulled-pork-egg-rolls-recipe.html Of course, I actually smoked the pork rather than oven-roasting it. I'm not a big fan of cabbage, but after reading the reviews, I thought I'd give it a shot, especially considering that cabbage definitely belongs in spring rolls. I added a little twist to mine. Instead of regular cole slaw, I mixed shredded cabbage with some homemade Alabama white sauce (a la Big Bob Gibson). I found the recipe at amazingribs.com, which is an excellent BBQ resource. I could spend (and have spent) days on that site. I also added some Durkee's-style fried onions to the mix, because my wife loves them, and it seemed like a good fit. I also chose not to add any red bbq sauce to the pork. It was pretty good on its own, and I figured I could always add some on the side if need be. Basically, it went like this: Put a little egg-wash glue on the top edge of the wrapper, and added the pulled/chopped pork. Added shredded cabbage/slaw, then the fried onions. After about 5 rolls, I realized it'd be better to add the onions before the slaw, because the crispy onions sometimes poked through the wrapper. Rolled it up. Guy Fieri's recipe calls for a dunk in the egg wash. I did my first few that way, but got a crispier wrapper without the dunk. The finished spring roll. I served it with a bottle of red BBQ sauce and a bottle of ponzu. My wife went for the ponzu, and proclaimed, "Now it tastes Japanese!" I was fine without it, and thought it tasted like southern BBQ. Exactly what I was going for.