2) Rub the rib joint massage seasoning all over the joint. Cover tightly with heavy-duty aluminium foil and bake for 3 hours, or until tender. Allow the meat to cool to the touch and then shred with a fork.
3) In a large bowl, combine 560g of the shredded pork (reserve any leftover meat for another meal), the coleslaw mix, celery and pickle relish.
4) In a small bowl, combine the barbeque sauce and house seasoning. Pour over the pork mixture, tossing gently to coat.
5) Place 1 spring roll wrapper on a clean flat surface with one corner pointing towards you. Using a pastry brush, lightly brush the corners with water.
6) Spoon 75g of the pork filling into the centre of each spring roll wrapper. Fold the bottom corner of the wrapper over the filling. Fold the left and right corners over the filling. Tightly roll the filled end towards the remaining corner, pressing gently to seal. The end result should look like an envelope.
7) Pour oil to a depth of 5cm into a deep-fryer or large heavy saucepan. Heat the oil to 180 degrees C.
8) Fry the spring rolls in batches, for about 2 minutes or until golden brown. Drain on paper towels. Serve with barbeque sauce for dipping.For the rib joint massage seasoning:
1) Combine all the ingredients together.For the house seasoning:
1) Mix the ingredients together and store in an airtight container for up to 6 months.