In a medium bowl, combine the softened cream cheese, shredded cheddar and Monterey Jack cheeses, diced jalapeños, garlic powder, onion powder, salt, and pepper. Mix with a spatula until completely smooth and creamy.

Fold in the cooked and crumbled bacon until it is evenly distributed throughout the cheese mixture.

Lay one wrapper on your work surface in a diamond shape. Spoon about 1.5 tablespoons of filling into the center. Fold the bottom corner up over the filling, tucking it in snugly. Fold in the left and right side corners. Roll the entire thing upward toward the final corner. Dab your finger in water and moisten the final corner to seal it shut.

Repeat with the remaining wrappers and filling.

To Deep Fry:

Heat about an inch of vegetable oil in a deep skillet to 350°F. Carefully place 3-4 egg rolls in the oil at a time. Fry for 2-3 minutes per side, turning, until golden brown. Remove and drain on a wire rack.

To Air Fry:

Lightly spray the egg rolls on all sides with cooking oil spray. Arrange in a single layer in the air fryer basket. Air fry at 375°F for 8-9 minutes, flipping halfway through, until golden and crisp.

To Bake:

Preheat oven to 400°F. Place the egg rolls on a parchment-lined baking sheet. Spray generously with cooking oil. Bake for 15-20 minutes, flipping once halfway through, until golden and crisp.

Serve immediately with ranch, blue cheese, or sweet chili sauce for dipping.