Halve the 12 dill pickles lengthwise, then scoop out the insides using a spoon. Set the pickle insides aside in a small bowl.

In a medium bowl, combine the cream cheese, shredded cheddar cheese, chives, dill, diced jalapeño, honey, garlic powder, salt, and pepper. Mix until fully combined and smooth.

Spoon about 1 tablespoon of the cream cheese mixture into each hollowed-out pickle half. Press the halves together to enclose the filling. Repeat with the remaining pickles.

Lay an egg roll wrapper on a clean surface with one corner facing you (it should look like a diamond). Place one stuffed pickle in the center of the wrapper.

Fold up the bottom of the wrapper, then fold in the sides. Gently roll the wrapper around the pickle and seal it with a couple of drops of water to ensure the wrap stays closed. Repeat for the remaining pickles.

Add enough vegetable oil to a large pot to reach about 2 inches up the sides. Heat the oil over medium heat until it reaches 350°F (175°C).

Carefully add 4 wrapped pickles at a time to the hot oil. Fry for about 1 minute per side, or until golden brown and crispy.

Remove from the oil and transfer to a paper towel-lined plate to drain excess oil.

Serve the stuffed fried pickles warm, on their own or with your favorite dipping sauce, such as ranch or spicy mayo.