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In a large mixing bowl, combine the softened cream cheese, cheddar, Monterey Jack, diced jalapeños, crumbled bacon, garlic powder, and smoked paprika. Mix until smooth and evenly blended.
Place an egg roll wrapper on a clean surface with one corner facing you (like a diamond shape). Spoon 2–3 tablespoons of filling into the center. Fold the sides over the filling, then roll tightly from the bottom up. Brush the edges with a little water to seal. Repeat with remaining wrappers.
Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crisp. Transfer to a paper towel–lined plate to drain excess oil.
Serve immediately with dipping sauces like ranch, chipotle mayo, or sour cream.