Preheat oven to 350 degrees. Make sure to cook your bacon until crispy, and then dice it up and set aside.

For the jalapeno peppers, I halve them, pull out the seeds, and rinse well to reduce their heat. Then dice, and set aside.

In a bowl, mix the sour cream, cream cheese, and half of the bacon, half the jalapenos, and half the cheese.

Cut your egg roll wrappers into four pieces, and place in a cupcake pan as you see in the photo. Bake for eight minutes. Then let cool for a minute or so.

Add a dollop of the filling mixture to each egg roll cup. Top with a little of the jalapeno, cheese, and bacon as you see in the photo, and put back into the oven for eight more minutes.

Serve and enjoy.