Prepare Eggroll Wrappers: Lay the eggroll wrappers flat on a clean surface in a diamond shape, keeping a small bowl of water nearby to help seal the wrappers.

Mix the Filling: Combine the softened cream cheese, shredded cheddar, mozzarella, chopped cooked bacon, finely chopped jalapeños, ranch seasoning, garlic powder, onion powder, and black pepper in a mixing bowl.

Fill the Eggrolls: Place a heaping spoonful of the filling in the center of each eggroll wrapper, spreading it into a small rectangle shape.

Roll and Seal the Eggrolls: Fold the bottom corner of the wrapper over the filling, tuck it in tightly, and then fold in the sides before rolling away from you.

Heat the Oil: Heat about an inch of olive oil in a large skillet over medium heat until shimmering but not smoking.

Fry the Eggrolls: Place the eggrolls seam-side down into the hot oil, frying in batches for 3-4 minutes on each side until golden brown and crispy.

Drain and Cool: Remove the eggrolls from the skillet and place them on paper towels to drain excess oil.

Serve with Dipping Sauce: Present the eggrolls warm with a side of your favorite dipping sauce such as ranch or creamy jalapeño dip.