In a large bowl, combine the softened cream cheese, cheddar cheese, cooked and crumbled bacon, diced jalapeno peppers, and garlic powder. Mix thoroughly until well combined. Use a hand mixer for an even creamier texture.

Take one egg roll wrapper at a time and place about 1/3 cup of the jalapeno mixture in the center of each wrapper.

Moisten the edges of the wrapper with water. Fold up the bottom corner of the wrapper to cover the filling. Then fold in the right and left corners towards the center, pressing lightly to seal. Roll the wrapper tightly until the filling is completely enclosed and the edges are sealed. Ensure there are no air pockets in the rolls to prevent bursting while frying.

In a deep pot or fryer, heat 2-3 inches of vegetable oil to 350°F.

Carefully place 2-3 egg rolls at a time into the hot oil and fry until golden brown, approximately 2-3 minutes per side. Don’t overcrowd the pot; this helps maintain the oil temperature.

Once golden brown, remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Ensure the oil is back to 350°F before frying each new batch for the best results.

Serve the bacon jalapeno popper egg rolls hot, with ranch dressing on the side for dipping.