In a mixing bowl, combine the softened cream cheese, shredded cheddar, and crumbled bacon. Add garlic powder, kosher salt, and black pepper. Blend until smooth and creamy.

Lay an egg roll wrapper flat in a diamond shape. Place half a pickle in the center and add a tablespoon of filling. Fold the bottom corner over the filling and roll tightly, sealing edges with water.

Heat vegetable oil in a skillet over medium-high heat until it reaches 350°F (175°C).

Carefully fry egg rolls for about 3-4 minutes on each side until golden brown.

Remove from oil and drain on paper towels. Garnish with chopped chives and serve hot with ranch dressing.