In a large mixing bowl, combine softened cream cheese, shredded cheddar cheese, crumbled cooked bacon, and finely chopped jalapeños. Mix until creamy and well integrated.

Lay an eggroll wrapper diagonally. Spoon approximately 2 tablespoons of filling into the center. Moisten the edges with water, fold the bottom corner over, then fold in the sides and roll tightly to seal.

Pour enough vegetable oil into a skillet to cover the bottom, about 1-2 inches deep. Heat oil over medium-high heat until it reaches 350°F.

Carefully place the assembled eggrolls in the hot oil. Fry in small batches for 2-3 minutes on each side until golden-brown and crispy.

Remove the eggrolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauces.