Prepare the Filling:
In a medium bowl, combine the shredded cheddar cheese and turkey bacon bits.
In another bowl, mix together the cream cheese, diced jalapeños, garlic powder, onion powder, salt, and black pepper until well blended.

Assemble the Egg Rolls:
Place an egg roll wrapper on a flat surface with one corner facing you, forming a diamond shape.
Add about 1 tablespoon of the cheddar and turkey bacon mixture in the center, then top with 1 tablespoon of the cream cheese mixture.
Moisten the edges of the wrapper with a little water to help seal.
Fold the bottom corner over the filling, fold in the sides, and roll it up tightly into a cylinder. Repeat with the remaining wrappers and filling.

Fry the Egg Rolls:
Heat 1 to 2 inches of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
Carefully place a few egg rolls into the hot oil, avoiding overcrowding the skillet.
Fry each egg roll for 2 to 3 minutes per side, or until they are golden brown and crispy.
Use tongs to transfer the egg rolls to a paper towel-lined plate to drain excess oil.

Serve:
Serve the egg rolls hot alongside ranch or your favorite dipping sauce.