In a mixing bowl, combine cream cheese, cheddar cheese, Monterey Jack cheese, crumbled bacon, diced jalapeños, garlic powder, salt, and pepper. Mix until smooth and well combined.

Lay an egg roll wrapper flat with one corner pointing toward you. Place about 2 tablespoons of the filling near the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner. Seal with a little water.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the egg rolls in batches for 2–3 minutes, turning occasionally until golden brown and crispy. Remove and drain on paper towels.

Serve the egg rolls hot with your favorite dipping sauce like ranch, sour cream, or chipotle aioli.