1. Snip the bacon into bite-sized pieces and cook in a skillet over medium heat until crispy and golden brown, about 5 minutes. Drain on paper towels.

2. Finely dice the green part of the jalapeños, discarding the seeds, stem, and white ribs.

3. In a bowl, combine the cooked bacon, diced jalapeños, cream cheese, and shredded cheddar cheese. Stir until evenly mixed.

4. Lay an egg roll wrapper flat with a corner pointing towards you. Spoon a few tablespoon of the cream cheese filling onto the center of the wrapper in a line. Wet the edges with water, fold the sides in, fold the front corner over the filling, and roll tightly.

5. Pour vegetable oil into a small skillet or saucepan, filling it about 1 inch deep. Heat over medium heat until it reaches 350°F.

6. Carefully place 2 to 3 eggrolls at a time into the hot oil and fry for 1 to 2 minutes per side until golden brown and crispy. Remove and drain on paper towels.

7. Serve with your choice of dipping sauces.