These were done simply... leftover shredded BBQ beef (made from a chuck roast) coated with a Memphis-style BBQ sauce and wrapped in egg roll wrappers. Set up the cast iron skillet on the grill with veg oil, got it to 375 degrees F. and fried the rolls for a couple of minutes until crispy.
Served with BBQ sauce on the side.
I've also done a similar presentation with pulled pork and Thai-style (shrimp, mint, rice noodles, minced pork) rolls.
These freeze well so if you're going to the trouble of making them, make a big batch!