Lay out the eggroll wrappers on a clean surface in a diamond shape, with a corner pointing toward you. Cover any unused wrappers with a damp cloth.

In a large mixing bowl, combine the cream cheese, shredded cheddar, shredded mozzarella, chopped cooked bacon, finely chopped jalapeños, ranch seasoning, garlic powder, onion powder, and black pepper. Mix well.

Spoon a generous tablespoon of the filling mixture onto the center of each eggroll wrapper. Be careful not to overfill.

Fold the bottom point of the eggroll wrapper over the filling, then fold in the two side points to create an envelope shape. Press firmly to seal the edges.

Continue rolling the wrapper from the bottom point toward the top, keeping the filling tightly enclosed.

Heat about half an inch of olive oil over medium heat to around 350°F.

Carefully place the eggrolls in the hot oil, frying for about 3-4 minutes until golden brown.

Remove the eggrolls from the oil using a slotted spoon and place them on paper towels to drain any excess oil. Let cool slightly before serving.

Serve with a side of ranch or creamy jalapeño dip.