In a medium bowl, combine cream cheese with cheddar, bacon, and garlic powder. Season with salt and pepper and mix until fully combined.

After you’ve halved your pickles, scoop out the seeds on both sides. Fill pickle with cream cheese mixture and join halves.

Place an egg roll wrapper on a clean surface in a diamond shape and add stuffed pickle. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining pickles.

Heat oil (In Fryer or pan) to 350 degrees. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.

Use Ranch dressing for dipping.