In a large mixing bowl, combine 8 ounces of softened cream cheese with 1 cup of shredded cheddar cheese. Add in 1-2 diced jalapenos, ½ cup of bacon bits, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and salt and black pepper to taste. Mix everything thoroughly until well-combined.

Lay an egg roll wrapper on a clean surface in a diamond shape. Place about 1 tablespoon of the cheesy filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll it tightly to keep the filling secure. Use a dab of water or an egg wash to seal the edges.

In a large skillet, heat 1-2 inches of vegetable oil over medium heat until it reaches about 350°F (175°C).

Carefully place the assembled egg rolls into the hot oil, frying them in batches for about 2-3 minutes on each side until golden brown. Remove and drain on a plate lined with paper towels.

Allow the Mini Jalapeno Popper Egg Rolls to cool for a few minutes before serving. Pair them with your favorite dipping sauces for extra flavor.