In a mixing bowl, combine the finely chopped jalapeños, softened cream cheese, shredded cheddar cheese, crumbled bacon, garlic powder, and salt. Mix until well blended.

Lay an egg roll wrapper on a clean surface. Place about 2 tablespoons of filling in the center. Moisten the edges with water, fold the bottom edge over the filling, tuck in the sides, and roll tightly.

In a pan, heat enough vegetable oil to cover the bottom over medium-high heat until it reaches 350°F (175°C).

Carefully place the egg rolls in batches in the hot oil and fry for about 3-4 minutes per side until golden brown and crispy.

Once fried, remove the egg rolls and drain on a plate lined with paper towels. Serve warm with dipping sauce.