Wear gloves if your hands are sensitive. Slice jalapeños in half lengthwise, scoop out seeds and membranes with a spoon for milder bites, or leave some for heat lovers. Finely chop the seeded jalapeños.

In a medium bowl, beat the softened cream cheese until smooth. Stir in shredded cheddar, crumbled bacon (if using), chopped jalapeños, green onions, garlic powder, smoked paprika, and a pinch of salt and pepper.

Taste and adjust seasonings — it should be cheesy with a gentle kick.

Lay one egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Spoon about 1-1.5 tablespoons of filling near the bottom third of the wrapper.

Fold the bottom corner up over the filling, tuck in the left and right corners, then roll up tightly.

Brush the top corner with the egg wash (beaten egg + water) and press to seal. Repeat with remaining wrappers and filling.

Frying method: In a medium pot or deep skillet, heat oil to 350°F (175°C). Fry the mini egg rolls in batches, 1-2 minutes per side, until golden brown and crispy.

Use a slotted spoon to transfer to a paper towel-lined plate to drain. Let cool a few minutes before serving.

Baking method: Preheat oven to 425°F (220°C). Place assembled egg rolls seam-side down on a parchment-lined baking sheet. Lightly brush or spray with oil. Bake 12-15 minutes, turning once, until golden brown and crisp.

Arrange on a platter with your dipping sauces. These are excellent warm but still tasty at room temperature.