Combine 8 ounces of softened cream cheese, 1 cup of shredded cheddar cheese, 1 cup of chopped brisket, ½ cup of diced jalapeños, and ¼ cup of chopped green onions in a large mixing bowl until creamy.

Lay an egg roll wrapper on a surface and place 2 tablespoons of the filling in the center. Fold the bottom corner over the filling, fold in the sides tightly, and roll it up. Seal with water.

Pour enough oil into a deep pan to cover the bottom by about 2 inches and heat over medium-high until it reaches 350°F.

Carefully add the egg rolls to the hot oil and fry each side for 3-4 minutes until golden brown. Drain on a paper towel-lined plate.

Arrange the egg rolls on a platter and drizzle with honey before serving warm.