Slow Cooker Method: Rub the pork with Hawaiian sea salt and liquid smoke. Place in a slow cooker and cook on low for 8-10 hours, until tender. Shred with two forks and discard excess fat.

Instant Pot Method: Season pork as above, add ½ cup water to the Instant Pot, and cook on high for 90 minutes. Shred as above.

In a large bowl, combine the shredded Kalua pork, cabbage, carrots, and green onions. You can add soy sauce or sesame oil to taste for extra flavor.

Lay an egg roll wrapper on a flat surface, with a corner pointing toward you (diamond shape). Spoon 2-3 tablespoons of the pork mixture onto the center of the wrapper. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the edge with water or beaten egg.

Deep-Frying: Heat oil in a deep fryer or skillet to 350°F (175°C). Fry the egg rolls in small batches for 2-3 minutes until golden brown and crispy.

Air-Frying: Preheat your air fryer to 375°F (190°C). Lightly spray the egg rolls with oil and cook for 8-10 minutes, flipping halfway through.

Baking: Preheat the oven to 400°F (200°C). Place the egg rolls on a baking sheet lined with parchment paper. Lightly brush with oil and bake for 20-25 minutes, flipping once for even crisping.

Serve the Kalua pork egg rolls hot with your choice of dipping sauces like sweet chili or pineapple teriyaki sauce for added flavor. Garnish with fresh herbs if desired.