Put on gloves for safety and cut the firm jalapenos in half lengthwise. Carefully scoop out the seeds and membranes to adjust the heat to your liking. Once completed, set them aside.

In a large bowl, combine softened cream cheese, shredded cheddar cheese, crispy cooked bacon, chopped green onions, garlic powder, and black pepper. Mix everything together until smooth and creamy.

Using a spoon, generously fill each jalapeno half with the creamy cheese mixture.

Gather your eggroll wrappers, stuffed jalapenos, beaten egg, and a small bowl of water. Lay the eggroll wrappers out in a diamond shape on your work surface.

Place a stuffed jalapeno half on the lower third of each eggroll wrapper. Fold the bottom corner over the filling, tuck in the sides snugly, and roll up tightly towards the top corner. Use the beaten egg to seal the edges.

In a large pot or deep fryer, heat vegetable oil to 350–375°F. Use a thermometer to maintain the right temperature.

Carefully add the wrapped eggrolls in batches to avoid overcrowding the pot. Fry them for about 2-3 minutes per side, or until they are golden brown and crispy.

Once fried, remove the Bacon Jalapeno Popper Eggrolls with a slotted spoon and place them on paper towels to drain excess oil. Serve them warm alongside your choice of dipping sauce.