Set a large skillet over medium heat, use kitchen scissors to cut the bacon into bite size pieces in the skillet. Cook 5 to 7 minutes, stirring a few times.

While the bacon cooks, crack the eggs into a bowl, add milk, kosher salt, pepper, and whisk the eggs until combined.

Remove the bacon and put on a plate lined with paper towels. Drain most of the bacon grease, leaving just a little in the skillet.

Set the same skillet with the bacon grease back on the stove over medium heat. Add the eggs and cook 3 to 4 minutes, stirring throughout. Add the cheese and cooked bacon crumbles and stir until combined.

To make the egg rolls, set the egg roll wrappers flat and diagonal. Place some of the egg mixture in the center of each. Dip your finger in water and trace the outer edge of the wrappers. Fold the front part of each over the egg, fold the sides in, and roll into egg rolls.

Note: Picture examples in post above.

Pour enough vegetable oil in a small skillet about 1 inch deep and set over medium heat. Once the oil reaches 350 degrees gently cook 3 egg rolls at a time for 1 minute per side.

Remove the egg rolls and place on a plate lined with paper towels, repeat with remaining rolls.

Mix together the maple syrup and sriracha and serve the egg rolls with this sauce for dipping.