Preparation Steps

• In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapeños, crumbled bacon, and sliced green onions (if using). Mix until well combined.
• Lay an egg roll wrapper on a clean surface with a corner pointing towards you. Place about 2 tablespoons of the cream cheese mixture in the center of the wrapper.
• Fold the bottom corner over the filling, then fold in the left and right corners towards the center. Roll tightly from the bottom upwards. Brush the top corner with the beaten egg to seal the roll completely.
• Repeat with the remaining wrappers and filling until all egg rolls are assembled.
• Heat vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F (175°C).
• Carefully place 3-4 egg rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
• Remove the egg rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
• Serve warm with your favorite dipping sauce, such as ranch dressing or sweet chili sauce.