1. Add the softened cream cheese, shredded cheddar cheese, crumbled turkey bacon, diced jalapenos, and garlic powder to a large mixing bowl. Mix until evenly combined.

2. Place one egg roll wrapper on a clean work surface with one corner facing you.

3. Spoon about one-third cup of filling into the center of the wrapper.

4. Moisten the wrapper edges lightly with water.

5. Fold the bottom corner over the filling. Fold the left and right corners toward the center, then roll tightly and press the edge firmly to seal.

6. Repeat with the remaining wrappers and filling.

7. For frying, heat 2 to 3 inches of vegetable or canola oil to 350°F.

8. Fry 2 to 3 egg rolls at a time for 2 to 3 minutes per side, or until golden brown and crisp.

9. Transfer the cooked egg rolls to a paper towel-lined plate and let the oil return to 350°F before frying the next batch.

10. For the air fryer, preheat to 400°F. Arrange the egg rolls in one layer, spray lightly with cooking spray, and cook for 3 to 4 minutes.

11. Flip the egg rolls, spray the second side, and cook for another 3 to 4 minutes until crisp and golden.

12. For the oven, preheat to 375°F and line a baking sheet with parchment paper.

13. Arrange the egg rolls on the baking sheet, spray or brush lightly with oil, and bake for 15 to 20 minutes until golden brown and crisp.

14. Serve hot with ranch dressing.