In a bowl, combine the cream cheese, cheddar cheese, diced jalapeños, and shredded chicken. Season with salt and pepper.

Lay an eggroll wrapper flat on a clean surface and spoon about 2 tablespoons of the filling into the center.

Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly to seal.

Heat vegetable oil or butter in a pan over medium heat.

Fry the eggrolls in batches for 3-4 minutes per side, until golden brown and crispy.

Remove from the pan and drain on paper towels before serving.