Mix together all of the ingredients for the beef. Set aside.
Cook bacon over medium heat. Remove from the pan and drain off excess fat.
Heat some olive oil and sauté onions until lightly browned. Remove onions from the pan and set aside.
Cook the ground beef and drain off excess fat. Chop bacon into small pieces and add back to the beef along with the cooked onions.
To Assemble The Egg Rolls:
Lay one egg roll wrapper in front of you, so it is in a diamond shape.
Put about 1 tablespoon of the beef mixture near the center of the diamond, but slightly closer to the corner nearest you. Add a few onions and a bit of blue cheese on top of the beef.
Line the outside edges of the wrapper with water. Fold the bottom corner nearest you over the filling. Gently press and seal around the filling. Fold the left and right corners of the wrapper towards the middle. Roll the wrapper forward, ensuring that the filling is firm and fully sealed inside.
Add olive oil to a pan, ensuring that you have enough oil to cover at least half of the egg roll. The amount of oil will depend on the size of your pan. Heat the oil to between 320°F and 340°F. Cook each roll for about 45 seconds, flipping halfway or until golden brown. Drain excess oil on a paper towel.
Serve immediately with your favorite condiment. Sriracha, ketchup, mustard, and sweet chili Thai sauce all work great.