1. In a large bowl, combine the softened cream cheese, shredded cheddar, Monterey Jack, finely diced jalapeños, crumbled bacon and sliced green onions. Add the garlic powder, smoked paprika, black pepper and a small pinch of salt. Mix until the filling is creamy and evenly combined.

2. Place one mini egg roll wrapper on a clean work surface with one corner pointing towards you. Add about 1 tablespoon of the jalapeño-bacon filling to the centre of the wrapper. Avoid overfilling.

3. Fold the bottom corner over the filling, then tuck the sides inward and roll the wrapper tightly. Brush the final corner with a little water and press firmly to seal. Repeat with the remaining wrappers and filling.

4. Pour enough vegetable oil into a deep skillet or saucepan to create a suitable frying depth. Heat the oil to approximately 350°F (175°C).

5. Working in small batches, carefully add the mini egg rolls to the hot oil. Fry for 2–3 minutes, turning occasionally, until the wrappers are golden brown and crisp.

6. Carefully remove the cooked egg rolls from the oil and transfer them to a paper towel-lined plate or wire rack to remove excess oil.

7. Serve the crispy egg rolls immediately with ranch dressing, creamy jalapeño dip or your favourite dipping sauce. Garnish with sliced green onions and fresh jalapeños if desired.