1. In a large bowl, mix together the softened cream cheese, shredded cheddar, chopped jalapenos, garlic powder, onion powder, salt, and black pepper until well combined. This creamy mixture will form the heart of your egg rolls.
2. Lay an egg roll wrapper on a clean surface, with one corner pointing towards you. Place about 2 tablespoons of the cheese mixture in the center of the wrapper.
3. Fold the bottom corner over the filling, then fold in the sides. Roll the wrapper tightly, sealing the top corner with a dab of water.
4. Repeat with the remaining wrappers and filling.
5. Heat oil in a deep frying pan over medium heat. Once hot, fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side. Be sure not to overcrowd the pan.
6. Remove the egg rolls with a slotted spoon and drain on paper towels to remove excess oil.
7. Serve hot with ranch or sour cream for dipping, if desired.

A little tip: when rolling the egg rolls, ensure they are tightly sealed to prevent the filling from oozing out during frying. It’s a trick I learned from watching my grandmother expertly fold her homemade tortillas.