In a medium bowl, blend together the softened cream cheese with shredded cheddar cheese, garlic powder, salt, and pepper until smooth. Gradually fold in the diced jalapenos, cooked bacon bits, and any optional ingredients like scallions or cilantro.

Lay an egg roll wrapper on a clean, flat surface with one corner pointing toward you. Scoop about a tablespoon of the cheese mixture onto the center of the wrapper, then fold the bottom corner over the filling. Moisten the edges with a touch of water, fold in the sides, and roll up tightly to seal.

In a deep skillet, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches approximately 350°F (175°C). You can test the oil's readiness by dropping a small piece of the wrapper; it should sizzle upon contact.

Carefully place the assembled egg rolls in the hot oil, taking care not to overcrowd the pan. Fry for 2-3 minutes on each side, until they are a deep golden-brown and crispy all around.

Once the Mini Jalapeno Popper Egg Rolls have cooled slightly, serve them warm with your favorite dipping sauce, like ranch dressing or spicy salsa.