In a mixing bowl, combine 8 ounces of softened cream cheese, 1 cup of shredded cheddar cheese, 1 cup of chopped brisket, ¼ cup of diced jalapeños, and ¼ cup of chopped green onions. Mix thoroughly until smooth and creamy.

Take an egg roll wrapper and lay it flat on a clean surface with a corner pointing towards you. Spoon about 2 tablespoons of the creamy filling into the center, then fold the bottom corner over the filling. Tuck in the sides and roll tightly towards the top corner, sealing the edges with a little water.

In a deep pan or pot, pour enough oil to cover the bottom by about 2 inches and heat it over medium heat until it reaches 350°F.

Carefully add a few egg rolls to the hot oil, frying them for 3-4 minutes on each side, or until they become golden brown and crispy.

Once golden brown, remove the egg rolls from the oil and place them on paper towels to drain excess oil. Drizzle warm honey over the top of each egg roll before serving.