In a medium bowl, blend 8 ounces of softened cream cheese with 1 cup of shredded cheddar cheese until creamy. Add 1 cup of crumbled bacon, 1/2 cup of finely chopped jalapeños, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Mix thoroughly until all ingredients are evenly combined.

Take an eggroll wrapper and place it in a diamond shape on a clean surface. Spoon about 2 tablespoons of the cheesy filling onto the center. Fold the bottom corner over the filling, then tuck in the sides tightly, and roll up towards the top corner, sealing it with a little water.

In a deep skillet or heavy pot, pour in vegetable oil to a depth of about 2 inches, ensuring enough oil for frying. Heat the oil over medium-high heat until it reaches 350°F (175°C).

Carefully add your wrapped eggrolls in batches into the hot oil, being cautious not to overcrowd the pan. Fry for 3 to 5 minutes, turning occasionally, until each eggroll is beautifully golden brown and crispy.

Once golden brown, use tongs to carefully remove the eggrolls from the oil, placing them on paper towels to drain excess oil. While they are still hot, sprinkle a light pinch of salt over them to enhance the flavors.

Serve the eggrolls warm, accompanied by a cool dipping sauce like ranch or sour cream.