Begin by preparing the bacon: cook until crisp, allow to cool, and crumble into small pieces. Set aside. Handle the jalapeños by slicing them in half lengthwise, removing stems, cores, and seeds; use gloves or wash hands thoroughly afterward due to the capsaicin content.

Fill each jalapeño half with a generous amount of cream cheese. On six of these halves, press in crumbled bacon; on the remaining six, press in shredded cheddar. Gently press the toppings to ensure they adhere.

Lay out a single egg roll wrapper and dampen all edges with water. Pair one bacon-filled jalapeño half with one cheddar-filled half, aligning them to form a whole popper.

Position the stuffed pepper diagonally on the center of the wrapper. Fold one of the longer edges over the pepper snugly. Fold the left and right corners toward the center, over the initial fold, creating an envelope shape. Roll tightly toward the remaining corner to seal. Repeat to make six rolls.

Heat the frying oil in a deep fryer or sturdy pot to 350°F. Carefully fry the rolls in batches until they achieve a deep golden brown, turning as needed for even color.

Lift each roll from the oil with a slotted spoon and set on paper towels to drain. Sprinkle lightly with salt if desired. Serve warm on their own or accompanied by your preferred dipping sauces.