Step 1: In a large skillet over medium-high heat, brown the ground beef. Drain any excess grease. Add the finely diced onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
Step 2: Stir in the ketchup, yellow mustard, Worcestershire sauce, salt, and black pepper. Cook for another 1-2 minutes, stirring to combine all ingredients well.
Step 3: Remove the skillet from the heat. Stir in the crumbled crispy bacon and shredded cheddar cheese until well combined and the cheese starts to melt slightly from the residual heat. Allow the filling to cool slightly, making it easier to handle.
Step 4: Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you (like a diamond). Place about 2-3 tablespoons of the cooled filling just below the center of the wrapper.
Step 5: Fold the bottom corner up over the filling, tucking it in tightly. Fold in the left and right corners towards the center. Then, tightly roll the egg roll upwards from the bottom until you reach the top corner. Moisten the top corner with a little water to seal it securely.
Step 6: In a large heavy-bottomed pot or deep fryer, heat vegetable oil to 350-375°F (175-190°C). Carefully place the egg rolls into the hot oil, working in batches to avoid overcrowding. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
Step 7: Remove the fried egg rolls with tongs or a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
Step 8: Immediately after frying, arrange the hot egg rolls on a serving platter. Drizzle generously with hot honey before serving. Serve warm with your favorite dipping sauces.