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In a large bowl, combine the jalapeños, cream cheese, cheddar cheese, bacon, green onions, hot sauce, garlic, onion powder, and smoked paprika. Use a fork if needed to mash everything together so it is well combined.
Fill a small ramekin or cup with some water. Place one of the egg roll wrappers on a clean plate or surface with one of the corners facing you. Add 2-3 Tablespoons of the filling to the bottom half of the wrapper.
Using your finger, moisten the bottom left and right edges.
Begin rolling the wrapper away from you until it is halfway rolled.
Wet the top left and right edges. Fold the corners toward the center.
Continue rolling until it is tightly sealed. Repeat with the remaining wrappers and filling.
Place about 4-6 egg rolls into the air fryer basket. Spray generously with spray oil. (Alternatively, heat a heavy-bottomed pot with 3-4 inches of peanut oil to 375 degrees. Fry the egg rolls for 3-4 minutes in batches. Do not overcrowd the pot.)
Air fry at 360 degrees for 7-10 minutes, flipping after 5-6 minutes and spraying again with oil. If the egg rolls are not golden after 10 minutes, continue air frying and spraying with oil until they are brown.