In a mixing bowl, combine the crumbled bacon, softened cream cheese, chopped jalapeños, shredded cheddar cheese, garlic powder, and onion powder. Mix until well combined.

Taste and adjust seasoning if necessary.

Lay an eggroll wrapper on a clean surface with a corner pointing towards you.

Place about 2 tablespoons of the filling in the center of the wrapper.

Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Use a little water to help seal the edges.

Heat the oil in a deep fryer or large pot to 350°F (175°C).

Carefully add the eggrolls in batches, frying until golden brown and crispy, about 3-4 minutes per side.

Remove and drain on paper towels.

Serve warm with your favorite dipping sauce, such as sweet chili sauce or ranch.