In a mixing bowl, combine softened cream cheese, shredded cheddar cheese, diced jalapeños, crumbled bacon, finely chopped green onions, and garlic powder. Blend until creamy and smooth.

Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2-3 tablespoons of filling in the center, fold bottom corner over the filling, tuck, fold sides over, and roll to seal.

In a deep skillet, add enough oil for frying, about 2-3 inches deep, and heat to 350°F (175°C). Test with a piece of wrapper; if it sizzles, oil is ready.

Carefully add 3-4 egg rolls at a time to the hot oil. Fry for 3-4 minutes, turning until golden brown.

Remove egg rolls with a slotted spoon and place on paper towels to drain excess oil. Let them cool for 2-3 minutes.