In a medium bowl, mix together the softened cream cheese, shredded cheddar, diced jalapeños, bacon bits, garlic powder, and onion powder until well combined.

Lay an egg roll wrapper flat on a clean surface in a diamond shape. Keep remaining wrappers covered with a damp paper towel.

Place about 2 to 3 tablespoons of the cream cheese filling horizontally across the bottom third of the wrapper.

Fold the bottom corner up over the filling, tucking it in tightly. Fold the left and right corners in toward the center to create an envelope.

Dip your finger in water and moisten the top corner of the wrapper. Roll the egg roll up tightly to seal it.

In a heavy pot, heat 2-3 inches of oil to 350°F (175°C).

Fry the egg rolls in batches of 3 or 4 for about 3-5 minutes, turning occasionally, until they are golden brown and crispy.

Remove with tongs and place on a wire rack to drain. Let cool for 5 minutes before serving (filling will be extremely hot). Garnish with extra bacon bits and green onions.