Cheesy Chicken Jalapeño Egg Rolls 

2 chicken breast, cooked and shredded
1 (8 oz.) pack cream cheese ,soften at room temp
1 to 2 (4 oz.each) canned diced jalapeno
1 cup shredded cheddar cheese
salt to taste
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 package of egg roll wrappers
and oil to fry them
In a large bowl mix all ingredients together.
To assemble egg rolls, place one wrapper with point facing you. Place 2 tablespoons of filling in center of wrapper; spread mixture slightly to form a log. Fold one pointed side over filling; fold in ends and then roll to form tight log. Seal final edge with and rubbing some water with your finger onto the last corner edge, and roll up.
Continue until all egg rolls are formed.
Fill large pot with oil at least 3 inches deep. Heat oil to 350 degrees F. Once hot, carefully drop egg rolls in a few at a time and fry, turning often, until brown and crispy, about 5 minutes. Do not overcrowd the pan or the oil will drop in temperature. Drain and transfer to a plate lined with paper towels. Serve egg rolls warm with ranch dressing for dipping.