Begin by softening the cream cheese in a bowl at room temperature for about 15 minutes, until spreadable. Next, chop the bacon and jalapeños finely. Mix them together in the bowl.

Lay an egg roll wrapper flat on a clean surface. Spoon a generous tablespoon of the filling onto the center of the wrapper, then fold the bottom edge up over the filling. Fold in the sides tightly and roll it away from you, sealing the edge with a little water.

In a large frying pan, pour enough oil to cover the bottom about 1 inch deep and heat over medium heat until shimmering, about 350°F.

Carefully place 3-4 assembled eggrolls into the hot oil and fry for about 2-3 minutes on one side until golden-brown. Flip and fry for an additional 2-3 minutes.

Once golden and crispy, use tongs to remove eggrolls from the oil and drain on paper towels.

Serve eggrolls warm with your favorite dipping sauces like ranch or blue cheese.