In a mixing bowl, combine 8 oz of softened cream cheese, 1 cup of shredded cheddar or Monterey Jack cheese, 6 slices of crumbled cooked bacon, and 2 finely chopped jalapeños. Season with salt and pepper to taste. Mix until creamy and well incorporated.

Lay one eggroll wrapper on a clean surface diagonally. Spoon about 2 tablespoons of the creamy bacon jalapeño filling into the center. Moisten the edges with water, then fold the bottom corner over the filling, tuck in the sides, and roll tightly to seal.

In a deep skillet, pour in enough vegetable oil to cover the bottom about 1 inch deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). To test, drop in a small piece of leftover wrapper.

Carefully place the assembled eggrolls into the hot oil, ensuring not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy.

Use tongs to carefully remove them from the oil and place them on a plate lined with paper towels to drain excess oil. Let them cool before serving.