Step 1: Prepare the Filling
To a large mixing bowl, add the 8 ounces of softened cream cheese, 1 cup shredded sharp cheddar cheese, 4 large seeded and finely diced jalapeno peppers, and 1 teaspoon of garlic powder. Use a rubber spatula or wooden spoon to mix until all the ingredients are fully and well combined into a homogenous mixture.

Step 2: Fill the Wrappers
Working with one egg roll wrapper at a time, place approximately 1/3 cup of the cheesy jalapeno mixture onto the center of the wrapper.

Step 3: Roll and Seal
Lightly wet the edges of the wrapper with a small amount of water. Fold up the bottom corner of the wrapper to completely cover the filling. Next, fold in the right and left corners toward the center. Tightly roll the wrapper from the bottom up until the filling is fully enclosed and all edges are firmly sealed. Repeat with the remaining wrappers and filling.

Step 4: Heat the Oil
In a deep pot, Dutch oven, or deep fryer, heat 2 to 3 inches of vegetable or canola oil to exactly $350^circ ext{F}$. Use a thermometer to monitor the temperature closely.

Step 5: Fry the Eggrolls
Working with 2 to 3 egg rolls at a time, carefully place them into the hot oil. Fry the egg rolls until they are beautifully golden brown, which should take approximately 2 to 3 minutes per side.

Step 6: Drain and Serve
Remove the egg rolls from the oil using tongs and immediately place them on a paper towel-lined plate to drain off any excess oil. Serve the finished egg rolls piping hot, with Ranch dressing for dipping.