Heat oil in deep fryer or heavy skillet to 375°F.

Cook bacon according to the directions on the package.

Cook ground beef in a skillet over medium heat for about 10 minutes or until no longer pink while chopping it into crumbles along the way.

Drain ground beef and combine in a bowl with cheese, diced bacon and Sriracha Diced Tomatoes & Red Chilies.

Lay out an egg roll wrapper with one of the edges pointing toward you.

Place 2 tablespoons total of filling in the center of the egg roll wrapper and using your fingers wet all four edges. This will help the egg roll stay together after you roll it.

Next, take the corner that’s pointing toward you and fold it up over the filling, fold the left and right ends in and roll the egg roll up. Repeat for the remaining egg rolls.

Fry egg rolls in batches for three minutes or until golden brown.

Drain on paper towels and serve with Sriracha Ketchup or your preferred dipping sauce.