In a mixing bowl, combine 8 ounces of softened cream cheese, 1 cup of shredded cheddar cheese, 6 strips of crumbled bacon, and ¼ cup of finely chopped jalapeños. Add ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and a pinch of salt and pepper. Mix until well incorporated and creamy.

In a large skillet, pour in enough vegetable oil to reach a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C).

Lay out a single eggroll wrapper on a clean surface. Spoon 2 tablespoons of the filling onto the center. Fold the corner closest to you over the filling, then fold in the sides and roll tightly to seal.

Carefully place 3-4 assembled eggrolls into the heated oil, frying for about 3-4 minutes per side or until golden brown and crispy.

Once golden, remove the eggrolls and place them on a paper towel-lined plate. Let them cool for a minute and serve warm with your favorite dipping sauces.