In a bowl, blend together the softened cream cheese, shredded mozzarella, cheddar, crispy bacon, garlic powder, and salt until creamy and well combined.
Cut the fresh jalapeños in half and carefully remove the seeds. Generously stuff each half with 1-2 tablespoons of the creamy filling.
Place a stuffed jalapeño half in the center of an egg roll wrapper. Moisten the edges of the wrapper with a little water.
Fold in the opposite corners of the wrapper over the jalapeño and roll tightly.
Choose your preferred cooking method: Brush with oil and cook in an air fryer at 400°F for 5-10 minutes.
Or deep fry in batches for about 5 minutes at medium heat.
Or bake at 400°F for 10-15 minutes, flipping halfway.
Allow the egg rolls to cool for 2-3 minutes before serving.
Notes
Serve with your favorite dipping sauce for added flavor.