In a large mixing bowl, combine softened cream cheese, shredded cheddar, and optional mozzarella for a creamy texture. Stir in finely diced jalapeños, crumbled bacon (if using), garlic powder, onion powder, and salt for flavor. Mix until everything is evenly blended and the filling is thick, spreadable, and smooth. Set the filling aside while you prepare the egg roll wrappers.

Gather your egg roll wrappers and lay them flat on a clean, dry surface. Keep a small bowl of water nearby for sealing the wrappers. Have your filling ready to go.

Take one egg roll wrapper and place it in front of you with a corner pointing towards you. Spoon 2-3 tablespoons of the jalapeño popper filling onto the center of the wrapper.

Starting at the bottom corner, fold the wrapper over the filling tightly. Fold in the two side corners to enclose the filling, then roll tightly upwards. Use water on your fingers to seal the top corner securely.

Heat a deep skillet filled with oil to 350°F. Place 3-4 egg rolls in the hot oil and fry for 2-4 minutes on each side until golden brown. For baking, preheat to 400°F, brush with oil, and bake for 15-18 minutes, flipping halfway.

Remove the egg rolls from the oil or oven and place them on a paper towel-lined plate to drain excess oil. Allow them to cool for a few minutes, then serve warm with your favorite dipping sauces.