In a bowl, combine the chopped brisket, softened cream cheese, shredded cheese, diced jalapeños, minced garlic, onion powder, smoked paprika, salt, and pepper. Mix until everything is well-combined.

Place an egg roll wrapper on a clean surface, and spoon about two tablespoons of the filling onto the lower third of the wrapper. Fold the sides over the filling, pull the bottom corner up, and roll tightly. Brush the open corner with the beaten egg to seal it securely.

In a deep pot, heat oil over medium-high heat until it reaches 350°F (175°C).

Fry the egg rolls in the hot oil for 2-3 minutes on each side until golden brown. Once cooked, transfer them to a plate lined with paper towels to drain excess oil.

Meanwhile, in a small saucepan, warm honey with thinly sliced jalapeño over low heat for about five minutes to infuse the honey with spice.

Arrange your crispy egg rolls on a platter, drizzle with the spicy honey, and serve with ranch or barbecue sauce for an extra dip!