In a medium bowl, combine 8 ounces of softened cream cheese, 1/2 cup of finely chopped jalapeños, and 1 cup of shredded cheddar cheese. Blend until smooth.

Take an egg roll wrapper and place it on a clean surface. Spoon about 2 tablespoons of filling into the center. Fold the bottom corner over and roll tightly, sealing with water.

For frying, heat oil to 350°F and fry egg rolls for 3-4 minutes until golden brown. For baking, preheat to 400°F and bake for 15-20 minutes. For air-frying, cook at 375°F for 10-12 minutes.

Transfer cooked egg rolls to a cooling rack and serve warm with dipping sauces.