In a large mixing bowl, combine the cream cheese, shredded cheddar cheese, cooked bacon, and chopped jalapeños. Add garlic powder and onion powder, mixing until creamy and well-blended.

Lay an eggroll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of the filling onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly upwards to seal.

In a deep skillet, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C). Use a thermometer to confirm the temperature.

Add the assembled eggrolls to the hot oil in batches, frying for 3 to 5 minutes until golden brown and crispy all over.

Transfer the fried eggrolls onto a plate lined with paper towels to absorb excess oil. Sprinkle with salt while still hot.

Serve warm with ranch dressing or sour cream for dipping.