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!
Notes:
Optional add-ins: dry ground mustard, dry mango seasoning, adobo, cayenne or red pepper flakes for heat. The ketchup and BBQ sauce are optional but it does help make the meat mixture a little saucy.
For parties or appetizers, I would do thinner eggrolls using only one egg roll wrapper. For dinner or a meal, I would make them a little thicker and wrap them in two wrappers.
