Preparation Steps

• In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, shredded Monterey Jack cheese, crumbled bacon, finely diced jalapenos, garlic powder, salt, and black pepper. Mix until well combined.
• Lay out one egg roll wrapper with a corner pointing towards you. Spoon about 2 tablespoons of the filling onto the center of the wrapper.
• Fold the bottom corner of the wrapper up over the filling. Fold in the left and right sides of the wrapper towards the center.
• Roll the wrapper up tightly, starting from the bottom, to form an egg roll. Dip your finger in water and moisten the top corner of the wrapper to seal it securely.
• Repeat with the remaining filling and egg roll wrappers.
• Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
• Carefully place a few egg rolls into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, or until golden brown and crispy, turning occasionally.
• Remove the egg rolls from the oil with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
• Serve hot with your favorite dipping sauce, such as ranch or sweet chili sauce.