Heat a medium skillet over medium heat and add the bacon pieces. Cook, stirring occasionally until browned and crisp. Remove to a paper towel lined plate to drain.

Drain the bacon grease from the pan, wipe clean (when cool enough to do so), and set aside to use for frying.

In a medium bowl, gently mash avocados using a fork or potato masher. Add the lime juice, garlic powder, jalapeno, and bacon pieces and stir to combine. Season to taste with salt and pepper.

With the egg roll wrapper turned diagonally – so that a corner is pointed at you, place a few tablespoons of the avocado mixture in the center. Fold the bottom corner up over the filling, then fold the sides over and roll up to the top corner. Dip your finger in water and rub on the top corner and press to seal. Repeat with the remaining wrappers and filling.

Add just enough oil to cover the bottom of your skillet, and come up about ¼". Heat over medium-high heat, and once hot, carefully add egg rolls – in batches if necessary – and cook for 2-3 minutes, or until bottom side is browned and crisp. Using tongs, gently turn the egg rolls, and cook for an additional 2-3 minutes until browned and crisp. Remove to a paper towel lined plate to drain.

Serve with dipping sauce of your choice. I recommend buffalo ranch or some other form of ranch!