1. Using kitchen scissors, cut the bacon into bite-size pieces and cook in a skillet over medium heat until brown and crispy, about 5 minutes. Remove from pan and drain on paper towels.

2. Finely dice the green part only 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 facing toward you. Place a few spoonfuls of the cream cheese filling in the center of the wrapper in a line. Wet the edges of the wrapper with water. Fold the sides in, fold the front corner over the filling, and roll into an egg roll. Repeat with remaining egg rolls.

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

6. Serve the Bacon Jalapeño Popper Eggrolls with jalapeño jelly, sweet Thai chili sauce, or ranch dressing for dipping.