1. Halve the jalapeños lengthwise and remove the seeds and membranes, then pat them dry so the filling sticks well.

2. In a medium bowl, stir together the cream cheese, chopped brisket, shredded cheese, green onions, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly combined.

3. Spoon the brisket cheese mixture into each jalapeño half, packing it in so the tops are level but not overflowing.

4. Place one egg roll wrapper on a clean surface with a corner pointing toward you, then lay one stuffed jalapeño half slightly below the center.

5. Fold the bottom corner up over the jalapeño, fold in the side corners, brush the top corner lightly with water, and roll tightly to seal. Repeat with the remaining wrappers and stuffed jalapeños.

6. Optional but helpful: Chill the filled egg rolls on a tray in the refrigerator for 15 to 20 minutes to help them hold their shape and crisp better when fried.

7. Pour oil into a deep, heavy pot to a depth of 2 to 3 inches and heat to 350°F (175°C).

8. Fry the egg rolls in batches for 3 to 4 minutes, turning as needed, until they are deep golden brown and crisp. Transfer to a paper towel lined plate or wire rack to drain.

9. Warm the honey in a small saucepan or microwave safe bowl until it is thin and pourable, then stir in the hot sauce if using.

10. Drizzle the warm honey generously over the hot egg rolls and serve right away with extra honey on the side for dipping.