In a mixing bowl, combine 8 ounces of cream cheese, 1 cup of shredded cheddar, 6 slices of crumbled bacon, 1 teaspoon of garlic powder, ½ teaspoon of kosher salt, and ¼ teaspoon of freshly ground black pepper. Blend until smooth.

Lay an egg roll wrapper flat like a diamond, place half a dill pickle and about 1 tablespoon of filling on the wrapper, and roll up tightly.

Heat vegetable oil in a deep skillet to 350°F (175°C). Test with a small piece of wrapper to ensure it sizzles.

Fry the egg rolls for 3-4 minutes until golden brown, turning gently with tongs to cook evenly.

Remove egg rolls with a slotted spoon and let them drain on a paper towel-lined plate. Garnish with chopped chives and serve warm.