Prepare coleslaw, cover, and keep cool in the refrigerator.
Boil rice vermicelli noodles for 3 minutes. Remove from heat, cover pot, and let noodles sit for 1 minute before draining.
Coat pulled pork with ⅓ of a cup of barbecue sauce. Do not over-saturate. It should be lightly coated. You will have 1 1/3 cups of sauce left for dipping.
In a large bowl, add hot water. Dip spring rolls wrappers into the water for 1-2 seconds. It will still be al dente, and that's okay. Place wrapper onto a clean cutting board and top with coleslaw, then vermicelli noodles, and pulled pork. Do not overstuff!
Fold in the two edges (left and right) and roll from the bottom upward. Repeat the prep process for the additional spring rolls.
Place spring rolls into a large plastic container with a lid and store them in the refrigerator until ready to serve. They are the best when cold. Serve with mustard sauce on the side.