• In a medium skillet over medium high heat, add bacon. Cook for 3 minutes on each side, or until bacon reaches desired crispiness. Remove bacon and drain on a paper towel. Crumble or chop bacon.
• To the same skillet, add diced onion and sautee until translucent, about 3-4 minutes. Add garlic and cook for about 1 minute more, stir constantly so the garlic does not burn. Remove from skillet and set aside.
• To the same skillet, add ground meat and cook until browned, about 5-6 minutes. Break up the meat with a meat chopper or a wooden spoon. Drain meat if necessary.
• To the skillet, add back the meat and onions, then add all purpose seasoning, chili powder, garlic power, paprika, onion powder, kosher salt, and white pepper. Stir to combine.
• Remove from heat and add barbecue sauce and ketchup if using.
• Transfer meat mixture to a bowl.
• Clean frying pan and fill half way with oil. Preheat it on medium while preparing the eggrolls.

To Make the Egg Rolls:

• Lay out an egg roll wrapper. Place meat filling diagonally on wrap. Add cheese and bacon crumbles.
• Fold the bottom corner over the filling.
• Roll snuggly halfway to cover filling and fold both sides in against filling, keeping everything fairly tight.
• Using a brush or your fingers, moisten edges of the flap of the wrapper with water.
• Roll wrapper up, seal top corner, and lay flat side down until ready to cook.
• Once the eggrolls are all rolled, the oil should be hot enough (350˚F).
• Fry on each side for 2-3 minutes. As soon as the edges are golden, flip the egg roll over. Drain on paper towels.
• Serve with barbecue sauce, ketchup, and your favorite dipping sauces.