1. Start by softening the cream cheese for easy mixing.
2. In a large bowl, combine the softened cream cheese and shredded cheddar cheese. Mix until smooth and fully incorporated.
3. Add the cooked and crumbled bacon to the mixture for a savory crunch.
4. Finely dice the jalapeños and add them to the bowl. For extra heat, keep the seeds and membranes intact.
5. Season the mixture with garlic powder, salt, and black pepper to taste. Mix thoroughly to ensure all ingredients are combined.
6. Lay out an egg roll wrapper flat on a clean surface.
7. Place a generous scoop of the cheese and bacon filling in the center of the wrapper.
8. Wet the edges of the wrapper with water to help seal it.
9. Fold the bottom corner of the wrapper over the filling.
10. Fold in both sides tightly to enclose the filling.
11. Roll the wrapper upwards tightly into a neat, sealed roll.
12. Repeat the process for the remaining wrappers and filling.
13. Heat oil in a deep fryer or heavy skillet to 350°F for deep-frying. Alternatively, preheat an air fryer to 400°F or an oven to 375°F.
14. If deep-frying, fry the egg rolls for about 3-4 minutes until golden and crispy.
15. For air frying, cook the egg rolls for 3-4 minutes on each side or until golden brown.
16. For baking, place the egg rolls on a baking sheet and bake for 10-15 minutes until crispy, flipping halfway for even cooking.
17. Once cooked, remove the egg rolls and place them on a paper towel-lined plate to drain excess oil if fried.
18. Serve the egg rolls hot with your choice of dipping sauces, such as ranch, BBQ sauce, or sweet chili sauce.