In a large bowl, combine 8 ounces of softened cream cheese and 1 cup of shredded cheddar cheese, mixing them until smooth and creamy. Stir in 1/2 cup of diced jalapenos, 1/2 cup of bacon bits, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a pinch of salt and black pepper. Ensure all ingredients are well incorporated for a flavorful filling, then set aside.

Lay out one egg roll wrapper on a clean surface in a diamond shape, then place about a tablespoon of the jalapeno popper filling in the center of the wrapper. Fold the bottom corner over the filling, tuck in the sides tightly, and roll up to seal. Use a little water or an egg wash on the edges to help secure the roll. Repeat with remaining wrappers and filling.

In a deep skillet or frying pan, pour in enough vegetable oil to cover the bottom by at least an inch. Heat the oil over medium heat until it reaches 350°F (175°C); use a thermometer for accuracy. This temperature is crucial for achieving the crispy texture of your Mini Jalapeno Popper Egg Rolls.

Carefully add 3-4 assembled egg rolls to the hot oil, making sure not to overcrowd the pan. Fry the egg rolls for 2-3 minutes on each side, or until they turn a beautiful golden brown and have a crispy exterior. Use a slotted spoon to flip the rolls gently, ensuring even cooking. Once done, remove them from the oil and let them drain on a plate lined with paper towels.

Let your Mini Jalapeno Popper Egg Rolls cool for a few minutes before serving. They are best enjoyed warm and can be paired with delicious dipping sauces like ranch dressing or spicy aioli.