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

Take an egg roll wrapper and position it in a diamond shape. Spoon about 2 tablespoons of the filling onto the center. Fold the bottom corner over, then fold in the sides and roll tightly, sealing the top with water.

In a skillet, heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy.

Fry the eggrolls in batches for about 3-5 minutes, turning occasionally until golden brown.

Remove the fried eggrolls with a slotted spoon and drain on paper towels. Sprinkle with salt immediately.

Serve warm with dipping sauces like ranch dressing or sour cream.