Cook the bacon until crispy, then crumble it.

In a mixing bowl, combine cream cheese, crumbled bacon, cheddar cheese, diced jalapeños, salt, and pepper.

Lay out an eggroll wrapper and place a generous spoonful of the filling in the center.

Moisten the edges of the wrapper with water and fold it over the filling, then roll tightly to seal.

Heat vegetable oil in a deep pan over medium heat.

Fry the eggrolls in batches for about 3-4 minutes or until golden brown.

Remove the eggrolls, allowing excess oil to drain on paper towels.

Serve hot with your favorite dipping sauce.