In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon, finely chopped jalapeños, green onion, garlic powder, salt, and pepper. Mix with a spatula until uniform.

Lay out an eggroll wrapper on a clean surface with a corner pointing towards you. Spoon about 2 tablespoons of the filling diagonally across the center. Fold the bottom corner over the filling, tuck in the sides tightly, and roll upwards to secure.

In a deep skillet or fryer, heat vegetable oil to a steady 350°F (175°C). Prepare a plate lined with paper towels.

Carefully add the assembled eggrolls to the hot oil in batches. Fry for about 3-4 minutes, turning occasionally, until golden brown and crispy.

Remove the eggrolls from the oil and transfer to the paper towel-lined plate. Allow them to cool slightly before serving.