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

Place a mini egg roll wrapper on a clean surface with one corner facing you. Spoon about 1 tablespoon of filling near the center, then fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the final edge with a little beaten egg mixture. Repeat with the remaining wrappers and filling.

Heat about 2 inches of neutral oil in a deep skillet or pot over medium heat until it reaches 350°F.

Fry the egg rolls in batches for 2 to 3 minutes, turning as needed, until golden brown and crisp. Do not overcrowd the pan.

Transfer to a paper towel-lined plate to drain briefly, then serve warm with ranch dressing or sour cream if desired.