Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned and fully cooked, about 6–8 minutes. Drain excess fat.

Add taco seasoning, cumin, garlic powder, onion powder, smoked paprika, and cayenne. Stir to coat and cook 1–2 more minutes.

Add diced onion, red bell pepper, and jalapeños. Cook 3–4 minutes until softened. Remove from heat and cool 5–10 minutes.

Stir cream cheese into the warm beef mixture until melted and combined. Fold in shredded cheddar. Season with salt and pepper.

Lay an egg roll wrapper in a diamond shape on a flat surface. Place 2–3 tablespoons of filling near the bottom third.

Fold the bottom corner up over the filling, tuck in both side corners, and roll tightly toward the top corner. Brush the final corner with beaten egg and press to seal.

Heat 2–3 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C). Fry egg rolls in batches of 3–4 for 3–4 minutes, turning occasionally, until deep golden and crispy.

Remove with a slotted spoon and drain on paper towels. Serve immediately with sour cream, salsa, and guacamole.