In a medium mixing bowl, combine the softened cream cheese, diced bright green jalapenos, grated sharp cheddar cheese, garlic powder, and kosher salt. Mash and fold with a silicone spatula until evenly mixed.

Place an egg roll wrapper on a clean surface in a diamond shape. Spoon 2 tbsp (30g) of the cream cheese filling horizontally across the lower third of the wrapper.

Fold the bottom corner up and tightly over the filling. Fold the left and right corners inward. Wet the top corner with water and roll tightly to seal completely.

Heat 2 cups (475ml) of neutral oil in a heavy-bottomed pot to exactly 350°F (175°C).

Carefully lower 3 to 4 egg rolls into the oil. Fry for 3 to 4 minutes until they have a crispy golden-brown blistered exterior. Turn occasionally with metal tongs.

Remove the egg rolls and drain on a wire cooling rack for 3 minutes. Slice in half diagonally to reveal the oozing filling. Serve on a rustic cutting board with ranch dipping sauce and chopped fresh cilantro.