In a medium mixing bowl, combine the softened cream cheese, shredded cheddar, diced jalapenos, crumbled bacon, garlic powder, and onion powder until the mixture is uniform.

Lay an egg roll wrapper on a flat surface in a diamond orientation.

Place 2 tablespoons of the filling in the center of the wrapper.

Fold the bottom corner over the filling, then fold in the left and right side corners toward the center.

Moisten the remaining top edge with water and roll the wrapper tightly to seal. Repeat the process for all wrappers.

Heat the frying oil in a heavy-bottomed pot or deep fryer to 350 degrees Fahrenheit (175 degrees Celsius).

Carefully place the egg rolls in the hot oil in batches, frying for 3 to 4 minutes and turning occasionally until the skins are golden brown and crispy.

Remove the egg rolls with a slotted spoon and transfer to a wire rack or paper towels to drain for 2 minutes before serving hot.