In a bowl, combine shredded cheddar cheese and bacon bits. In a separate bowl, mix cream cheese with diced jalapeños, garlic powder, onion powder, salt, and black pepper until well blended.
Lay an egg roll wrapper on a flat surface with one corner facing you. Add 1 tablespoon of the cheddar-bacon mixture and 1 tablespoon of the cream cheese mixture in the center.
Moisten the edges of the wrapper with water. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Repeat with the remaining wrappers and filling.
Heat 1–2 inches of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 2–3 minutes per side.
Remove and drain on paper towels. Serve hot with your favorite dipping sauce.
