1. Start by cooking the bacon in a large skillet over medium heat until crisp, about 6-8 minutes. Transfer to paper towels to drain, then crumble once cooled.
2. In the same skillet, add the diced onions and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add the ground beef to the skillet with the onions and garlic. Break it up with a spatula and cook on medium-high heat until fully browned, about 7-8 minutes. Drain excess fat if needed.
4. Stir in Worcestershire sauce, smoked paprika, salt, and pepper. Mix well and let the mixture cool slightly.
5. Place an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Spoon about 3 tablespoons of the beef mixture into the center of the wrapper.
6. Sprinkle 1 tablespoon of shredded cheddar cheese and a tablespoon of crumbled bacon over the beef.
7. Fold the bottom corner over the filling, then fold in the sides snugly. Roll up tightly toward the top corner, sealing the edge with a little water or beaten egg to secure.
8. Repeat with remaining wrappers and filling.
9. Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per batch.
10. Remove with a slotted spoon and drain on paper towels.
11. Serve immediately with ketchup, mustard, or your favorite burger sauces, and garnish with shredded lettuce, tomatoes, and pickles if desired.

One of my favorite tips from those early days in my grandmother’s kitchen is to not rush the folding process. A well-sealed egg roll means no messy leaks and perfectly crispy bites. And don’t skip the frying oil temperature check—too hot, and the wrappers burn before the filling heats through; too cool, and you end up with soggy egg rolls.