Prepare the Wrappers: Lay out the eggroll wrappers in a diamond shape on a clean, flat surface, keeping them covered with a damp cloth.

Mix the Filling: In a medium bowl, combine the cream cheese, shredded cheddar, shredded mozzarella, chopped bacon, jalapeños, ranch seasoning, garlic powder, onion powder, and black pepper. Mix until smooth.

Fill the Wrappers: Place a spoonful of filling in the center of each wrapper, being careful not to overfill.

Fold and Seal: Fold the bottom point of the wrapper up to cover the filling, fold in the sides, and roll tightly to seal.

Heat the Oil: In a large skillet, heat about 1 to 2 inches of olive oil over medium heat until it reaches 350°F.

Fry the Eggrolls: Carefully add the eggrolls to the hot oil in batches, frying each for 3 to 4 minutes until golden brown.

Drain and Cool: Remove the eggrolls with a slotted spoon and transfer them to a plate lined with paper towels to absorb excess oil.

Serve with Dips: Serve the eggrolls warm with your favorite dipping sauces like ranch or jalapeño dip.