In a large bowl, combine 8 ounces of softened cream cheese with 1 cup of shredded cheddar cheese and ½ cup of cooked bacon bits. Stir in 4 diced jalapeños along with 1 teaspoon each of garlic powder and onion powder, plus a pinch of salt and black pepper. Mix until smooth and fully combined.

Lay an egg roll wrapper on a clean, flat surface, with a corner pointing toward you. Spoon 1 tablespoon of the cheese and bacon mixture along the center of the wrapper, followed by another tablespoon of the cream cheese mixture. Brush the edges with water, then fold the bottom corner over the filling, tuck in the sides, and roll tightly to seal.

Heat about 2 inches of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Carefully drop the assembled Mini Jalapeño Popper Egg Rolls into the hot oil, frying in batches until golden-brown and crispy.

Once all the egg rolls are fried and crispy, plate them and serve hot with a variety of dipping sauces.