In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon, and chopped jalapeños. Sprinkle in the garlic powder and onion powder, mixing thoroughly until the filling is smooth and creamy.

Take an egg roll wrapper and place it on a clean surface in a diamond position. Scoop about 2 tablespoons of the filling mixture into the center of the wrapper. Fold the bottom corner up over the filling, then fold the sides in, rolling it tightly while sealing the edges with a dab of water.

In a deep skillet or pot, pour in enough vegetable oil to reach a depth of 2 inches, then heat it to 350°F (175°C). Use a kitchen thermometer for accuracy.

Carefully add the eggrolls into the hot oil, cooking in batches to avoid overcrowding. Fry them for about 3-5 minutes, turning occasionally until they’re crispy and golden brown.

Once the eggrolls are golden, carefully remove them using tongs and place them on a wire rack or paper towels to drain excess oil. While they’re still hot, sprinkle a pinch of salt on top.

Serve the Bacon Jalapeño Popper Eggrolls warm alongside a creamy dipping sauce like ranch or sour cream.