In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chopped jalapenos, garlic powder, and onion powder. Stir until everything is beautifully mixed.

Lay out an egg roll wrapper on a clean surface with a corner pointed towards you, like a diamond shape.

Spoon about two tablespoons of the jalapeno mixture onto the center of the wrapper.

Fold the bottom corner over the filling, tuck in the sides, and roll upwards, sealing the top corner with a little water.

Repeat with the remaining wrappers.

In a large skillet, pour enough oil to cover the bottom with about an inch of oil. Heat it over medium-high heat.

Once hot, carefully place a few egg rolls in the oil. Fry until they are golden brown and crispy, usually about 2-3 minutes on each side.

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

Serve hot with ranch dressing on the side for dipping.