Begin by laying the eggroll wrappers flat on a clean surface in a diamond shape.

In a 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.

Using a spoon, place a generous spoonful of the filling onto the center of each eggroll wrapper.

Fold the bottom point of the wrapper over the filling, tucking it in tightly.

In a large skillet, pour enough olive oil to cover the bottom of the pan generously.

Carefully add the prepared eggrolls to the hot oil in batches to avoid overcrowding the pan.

Once fried, use a slotted spoon to remove the eggrolls from the skillet.

Allow them to cool slightly for a few minutes before serving.

Serve fresh and hot with your favorite dipping sauce.