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 until smooth and well blended.

On a clean, flat surface, lay out 8 egg roll wrappers. Scoop a generous amount of the cheese and brisket mixture onto the center of each wrapper. Fold the bottom corner over the filling, then fold in the side corners, and roll tightly to seal.

In a deep skillet or frying pan, pour in enough oil to cover the bottom by about an inch and heat it over medium-high heat to 350°F (180°C).

Carefully place a few wrapped egg rolls into the hot oil, fry for about 3-4 minutes on each side until golden brown.

Once golden brown, use a slotted spoon to remove the egg rolls from the oil, letting excess oil drip off. Drizzle with honey before serving.