In a large bowl, combine the shredded smoked beef brisket, green and white cabbages, and julienned carrots. Add the creamy coleslaw dressing and mix until evenly coated.

Lay a flour egg roll wrapper in a diamond shape. Spoon 3 tablespoons of filling into the center, fold the bottom point over, fold in the sides, and roll it up. Seal edges with water.

In a deep skillet, heat at least 2 inches of oil over medium-high heat to 350°F (175°C). Prepare paper towels and cooling rack for draining.

Carefully place the egg rolls into the hot oil and fry for 3-5 minutes until golden brown. Drain on a wire rack.

Slice fried egg rolls diagonally, drizzle with BBQ sauce, and serve warm.