Make sure your cream cheese is softened. It is much easier to mix if it has been at room temperature for several hours.
Mince your garlic and finely dice your green onion
Combine all of the ingredients in a bowl, except for the egg roll wrappers.
Set up your egg roll making station: Fill a small bowl with water. You will use a little of this water to seal every egg roll
Lay an egg roll wrapper on the table, with a point facing toward you. Add 1.5-2 tablespoons of filling in the lower middle area of the egg roll wrapper. Then, fold up the bottom half of the wrapper, fold over both sides, and then add water to the upper triangle of the wrapper. Fold it over so that it sticks. I have a video of how I did this on my Instagram @spinachandbacon
Set each egg roll aside until you are ready to fry.
Add enough oil to come up half of an inch in a large skillet. You want the oil to be high enough to cover half of each egg roll, and then you will flip it and fry the other side.
Bring the skillet to medium heat. Once the oil is hot, add the egg rolls to the pan. Once each side has gotten nicely brown, flip it over. Once both sides are brown, place each egg roll on a paper towel lined plate to catch any excess oil.
Serve with a sweetened sauce of your choosing. I like to eat this with sweet chili sauce.