In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapeños, cooked bacon bits, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
Lay an egg roll wrapper on a clean surface. Place about 2 tablespoons of the jalapeño mixture in the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll up tightly. Seal the edges with a bit of water. Repeat with the remaining wrappers and filling.
Heat the vegetable oil in a deep fryer or large skillet to 350°F (175°C).
Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per batch.
Remove the egg rolls from the oil and drain on paper towels.
Serve hot, with your favorite dipping sauce.
