1. In a large mixing bowl, combine the cream cheese, cheddar cheese, crumbled bacon, and chopped jalapeños. Season with salt and pepper to taste, and mix until everything is well incorporated.
2. Lay an egg roll wrapper on a clean surface, with one corner pointing towards you. Place about 2 tablespoons of the filling near the center of the wrapper.
3. Fold the bottom corner over the filling, then fold in the sides. Roll up tightly and seal the edge with a dab of water.
4. Repeat with the remaining wrappers and filling.
5. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully add the egg rolls in batches, frying until golden brown and crispy, about 3-4 minutes per side.
6. Remove the egg rolls from the oil and drain on paper towels. Allow them to cool slightly before serving.

One of the joys of making these eggrolls is watching them turn a beautiful golden brown—a visual cue that takes me back to countless evenings experimenting in my grandmother’s kitchen, learning the art of timing and patience.