For each spring roll, lay out half a cube of fried onion and sliced corned beef. Drizzle with a little honey and Dijon mustard.

Use some water to wet the edge of the spring roll wrapper and roll up.

Heat oil to 350 degrees Fahrenheit over medium heat and fry in batches until golden brown.

In a small saucepan, heat the BBQ sauce and bourbon. Simmer on low for seven to 10 minutes, until most of the alcohol has cooked out.