In a medium bowl, mix the cream cheese, cheddar cheese, crumbled bacon, diced jalapenos, green onions, garlic powder, salt, and black pepper until well combined.

Lay out one egg roll wrapper with a corner facing you. Place about 1 to 2 tablespoons of filling near the bottom corner.

Fold the bottom corner over the filling, then fold in the sides and roll tightly toward the top corner. Brush the top corner with the beaten egg mixture to seal. Repeat with the remaining wrappers and filling.

Heat 2 to 3 inches of vegetable oil in a deep skillet or pot to 350°F.

Fry the egg rolls in batches for 2 to 3 minutes, turning as needed, until golden brown and crisp.

Transfer to a paper towel-lined plate to drain briefly before serving.