In a large mixing bowl, combine 8 ounces of softened cream cheese, 1 cup of shredded cheddar cheese, 2–3 diced jalapeños, 4 slices of crumbled bacon, 2 chopped green onions, and 1 teaspoon of garlic powder. Mix until the ingredients form a smooth and creamy filling.

Take an egg roll wrapper and place it diagonally on a clean surface. Spoon 2–3 tablespoons of the prepared filling near the center, then fold the bottom corner over the filling, tucking it tightly. Fold in the side corners and continue rolling upward, sealing the edges with water.

In a large, deep skillet, pour in enough oil to submerge the egg rolls, typically around 2 inches deep. Heat the oil on medium-high until it reaches 350°F (175°C).

Carefully lower 3-4 assembled egg rolls into the hot oil, frying them for 3-4 minutes until golden brown.

Once golden brown, remove the egg rolls from the oil using a slotted spoon and place them on a plate lined with paper towels. Allow to cool for a few minutes before serving.