To a large bowl, add cream cheese, cheddar cheese, bacon, jalapenos, and garlic powder. Mix until well combined.

Working with one wrapper at a time, place ⅓ cup of the jalapeno mixture onto the center of each wrapper.

Lightly wet the edges of the wrapper with water. Fold up the bottom corner of the wrapper to cover the filling. Fold in the right and left corners to the center, pressing lightly to seal. Roll the wrapper tightly until the filling is completely enclosed and the edges are sealed.

In a deep pot or fryer, heat 2-3 inches of vegetable oil to 350°F.

Working 2-3 at a time, carefully place the egg rolls in the hot oil and fry until golden brown, about 2-3 minutes per side.

Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve egg rolls hot, with ranch dressing for dipping.