In a medium mixing bowl, combine the softened cream cheese and shredded cheddar cheese. Add in the chopped brisket, diced jalapeños, and chopped green onions, mixing until fully integrated and smooth—about 2-3 minutes.

Lay an egg roll wrapper flat on a clean surface, with one point facing you. Place a generous spoonful of the filling in the center, fold the bottom corner over the filling, tuck in the sides firmly, and roll it up tightly. Seal the edges with a little water.

In a deep skillet or frying pan, pour enough oil to cover the bottom and heat it to 350°F (175°C). Use a thermometer or bread test to ensure the oil is hot enough for frying.

Carefully place 3-4 egg rolls in the hot oil, frying for about 3-4 minutes on each side until golden brown and crispy.

Once cooled slightly, arrange the egg rolls on a serving platter and drizzle with warm honey before serving.