BBQ Sauce

1. Make the barbecue sauce by putting the butter, onions and garlic into a medium sized heavy bottomed saucepan. Cook over medium heat, stirring frequently, until the butter melts and the onions begin to soften.
2. Add the ketchup, vinegar, sugar and water. stir to blend. Add the lemon juice, paprika, salt, Worcestershire sauce, chili flakes, mustard, Tabasco and black pepper. Stir. Bring sauce to a simmer, reduce heat and simmer, stirring occasionally, for 25 minutes. Remove sauce from stove and let cool.

Egg Roll

1. Make the barbecue filling by putting the chopped pork, 1/2 cup of barbecue sauce and the scallions into a medium sized bowl.
2. To assemble the egg rolls lay one wrapper on the counter top or work surface. Tilt the wrapper to form a diamond shape with a pointed end facing you. Brush the perimeter edges of the wrapper with water. Put 4 tbsp of barbecue filling onto the lower third of the wrapper. Top the pork with a stick of cheese. Roll the bottom of the egg roll wrapper away from you, covering the filling. Roll a half turn. Bring the left and right outside edges of the wrapper toward the center of the egg roll and seal.Continue to roll the egg roll until the end of the wrapper is reached. Seal. Set egg roll aside on top of the prepared sheet pan. Continue forming egg rolls until 8 are made.
3. Fry egg rolls in oil heated to 350 degrees until golden brown. Serve with reserved barbecue sauce for dipping.