In a medium bowl, mix the cream cheese, cheddar, Monterey Jack, jalapeños, garlic powder, onion powder, salt, and pepper until smooth. Stir in bacon.

Lay out one egg roll wrapper in a diamond shape. Spoon about 1½ tablespoons of filling into the center and shape it into a log.

Fold the bottom corner up over the filling, then fold in the sides. Roll tightly and seal the edge with a dab of water.

Heat oil in a skillet or deep pan to 350°F.

Fry 3 or 4 egg rolls at a time until golden brown, 2 to 3 minutes per side.

Drain on paper towels. Serve warm with dipping sauce.

Air Fryer Option: Air fry at 375°F for 8 to 9 minutes, flipping halfway through, until golden and crisp.

Storage: Store in airtight container in fridge up to 3 days or freeze up to 3 months. Reheat in oven or air fryer until crisp.