• Heat your skillet over medium high, once hot, add the bacon.
• Cook bacon on both sides for about 3 mins (or until desired crispiness)
• Remove bacon and let drain on paper towel
• Add diced onion and garlic to the bacon grease
• Sautee until onions are translucent (about 3-4 mins), constantly stirring so the garlic doesn’t burn.
• Remove from pan and set to the side.
• Add in the ground meat and cook until browned.
• Drain meat if you need too and return to the skillet.
• Add in the onions and garlic, plus all of the dry seasonings.
• Stir to incorporate.
• Remove from heat and add in ketchup and bbq sauce if you’d like at this point.
• Chop up the bacon and shred the cheese.
• Transfer meat mixture to a bowl, clean the frying pan, fill half way with vegetable oil and begin to preheat it on medium.
• Prepare area for rolling the egg rolls

To make the eggrolls:

• Place meat filling diagonally on wrap. Add cheese and bacon crumbles.
• Then fold the bottom corner over the filling.
• Roll snuggly halfway to cover filling and fold in both sides snuggly against filling.
• Use water to moisten the edges of the flap.
• Roll wrapper up and seal top corner and lay flat side down until ready to cook.
• Once the eggrolls are all rolled, the oil should be hot enough. Fry on each side for 2-3 mins. As soon as the edges are golden, flip them over. Drain on paper towels
• Serve with dipping sauces and enjoy!