Air Fryer Jalapeno Popper Egg Rolls

Combine the chopped jalapenos, softened cream cheese, shredded cheddar, bacon bits, garlic powder, kosher salt, and black pepper in a bowl. Stir until completely uniform with no streaks of plain cream cheese remaining.
Lay one egg roll wrapper on a clean surface with a corner pointing toward you, like a diamond. Spoon about 2 tablespoons of filling in a line just below the center. Do not overfill -- this is the main cause of blowouts.
Fold the bottom corner up over the filling and tuck it under. Fold both side corners in toward the middle. Roll away from you, snug, then seal the top corner with a dab of water. Repeat with the remaining wrappers, keeping unused ones under a damp towel so they don't dry out and crack.
Set the air fryer to 390 degrees F and preheat for 3 minutes. A cold basket is the number one reason egg rolls come out pale instead of golden.
Place the egg rolls seam side down in a single layer with space between each one. Work in batches. Spray or brush lightly with oil on all sides -- any dry patch stays chalky white.
Air fry at 390 degrees F for 8 to 10 minutes, flipping at the halfway mark, until deep golden brown and crisp.
Transfer to a wire rack, not a plate -- a flat plate traps steam and softens the bottoms. Rest 2 minutes, then serve hot with ranch dressing or sour cream for dipping.