In a skillet over medium heat, brown the ground beef until it’s no longer pink. Drain excess fat.

Stir in the bacon jam, soy sauce, and garlic powder. Mix until well combined.

Remove from heat, and fold in the shredded cheddar cheese and finely chopped green onions.

Lay an egg roll wrapper on a clean surface. Place two tablespoons of the beef mixture in the center, then fold up the bottom corner, tuck in the sides, and roll tightly to seal.

In a deep skillet, heat vegetable oil to 350°F (175°C).

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

Remove the egg rolls from the oil and drain on paper towels. Serve hot.