In a bowl, mix together cream cheese, shredded cheddar cheese, crumbled bacon, and chopped jalapenos until well combined.

Lay an egg roll wrapper on a clean surface. Place about 1 tablespoon of the filling in the center of the wrapper.

Fold the bottom corner over the filling, then fold in the sides. Roll up tightly and seal the edges with a bit of water.

Repeat with the remaining wrappers and filling.

Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side.

Drain on paper towels and serve hot with ranch dressing for dipping, if desired.