Combine mozzarella cheese, Shamrock Farms Cottage Cheese, jalapenos, bacon, and garlic powder in a bowl and mix well.
Place 1 1/2 to 2 tablespoons of the cheese mixture in the middle of an egg roll wrapper. Pull the bottom 1/4 up over the filling, fold in the sides, and roll up. Wet the inside seam in order to make it stick. Repeat with remaining cheese mixture and egg roll wrappers.
Heat oil to 365 degrees F (185 degrees C) in a large pot. You want enough oil to cover at least 3/4 of an egg roll when one is dropped in. Once the oil is hot, add in egg rolls 2 or 3 at a time, turning constantly so they brown evenly. Fry until deep golden brown and pull them as soon as they start to change to a louder frying sound, meaning the oil has reached the cheese. Serve hot.
Green chiles can be substituted for the jalapenos, if desired.
To reheat, place egg rolls on a baking sheet in the oven for 6 minutes at 375 degrees F (190 degrees C) until re-crisped and cheese is melty.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.