In a mixing bowl, combine softened cream cheese, shredded cheddar cheese, cooked and crumbled bacon, finely chopped jalapeños, sliced green onion, garlic powder, salt, and pepper. Mix thoroughly until smooth.

Lay an eggroll wrapper flat on a clean surface, with a corner facing you. Place about 2 tablespoons of the cream cheese mixture along the center diagonal of the wrapper. Fold the bottom corner over and tuck it in, then fold in the sides. Roll tightly towards the top corner, moistening the edges with water to seal.

In a deep skillet or pot, heat vegetable oil over medium heat to around 350°F (175°C). Drop in a small piece of leftover eggroll wrapper to check if it sizzles.

Carefully lower the assembled eggrolls seam-side down into the hot oil, frying in batches for 3-4 minutes until golden brown. Use a slotted spoon to turn them occasionally.

Once golden, remove the eggrolls from the oil and drain on a plate lined with paper towels. Serve hot with your favorite dipping sauce.