1-Cut the bacon into bite-size pieces using kitchen scissors and cook in a skillet over medium heat until brown and crispy, about 5 minutes. Drain on paper towels to remove excess grease.

2-Finely dice only the green parts of the jalapenos, discarding the seeds, stem, and white ribs to control the heat. In a bowl, mix the bacon, jalapenos, cream cheese, and shredded cheddar cheese until well combined.

3-Lay an egg roll wrapper flat diagonally with a corner facing you. Place several spoonfuls of the filling in a line along the center and moisten the edges with water.

4-Fold the sides inwards, fold the front corner over the filling, and roll the wrapper into an egg roll shape. Repeat for all egg rolls to ensure they’re ready for frying.

5-Heat vegetable oil in a skillet to about 350 degrees Fahrenheit and fry 2 to 3 egg rolls at a time for 1 to 2 minutes on each side until golden and crispy. Drain on paper towels and serve with optional dipping sauces like jalapeno jelly, sweet Thai chili sauce, or ranch dressing.