Using kitchen scissors, cut the bacon into bite size pieces into a skillet over medium heat. Cook the bacon until brown and crispy, about 5 minutes, stirring occasionally. Remove from pan onto a paper towel to drain.

Finely dice the green part only of the jalapenos, discard the seeds, stem, and white ribs.

In a bowl add the bacon, jalapenos, cream cheese, and shredded cheese. Stir until evenly mixed.

Lay an egg roll wrapper flat and diagonal with a corner facing toward you. Place a few spoonfuls of the cream cheese filling in the center of the wrapper in a line (pictures in post above shows examples). Dip your finger in some water and trace the edges of the wrapper. Fold the sides in, fold the front corner over the filling and roll into an egg roll. Repeat with remaining egg rolls.

Pour vegetable oil into a small skillet or saucepan 1 inch deep and place over medium heat. After 5 minutes the oil should be at 350 degrees. Carefully place 2 to 3 egg rolls at a time into the oil. Fry for 1 to 2 minutes per side. Remove and place on paper towels to drain extra oil. Repeat with remaining egg rolls

Serve with jalapeno jelly, sweet Thai chili sauce, or ranch dressing for dipping.