In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chopped bacon, diced jalapenos, sliced green onions, and garlic powder. Mix until the ingredients are well incorporated. Add salt and pepper to taste.

Prepare your workstation by placing a wonton wrapper on a flat surface with one point facing toward you (like a diamond shape).

Place approximately 1 tablespoon of the filling onto the bottom one-third of the wrapper.

Lightly brush the edges of the wrapper with water using your finger or a pastry brush.

Fold the side corners inward over the filling, then roll the wrapper up tightly from the bottom to the top point. Ensure the edges are completely sealed to prevent the filling from leaking. Repeat this process for all wrappers.

Preheat your oven to 425 degrees F. Spray a baking sheet with cooking spray and place the egg rolls on the sheet with the seam side down. For maximum crispiness, stir together the melted butter and vegetable oil, then brush the mixture over the tops. Bake for 5 minutes, flip the egg rolls, brush the other side with the butter-oil mixture, and bake for another 4-5 minutes until golden brown.

Heat oil to 350 degrees F in a Dutch oven, deep stock pot, or deep-fat fryer. Carefully place the egg rolls in the hot oil and fry for 3-4 minutes, turning as needed until they are golden brown on all sides. Remove them to a paper towel-lined plate to drain and cool slightly before serving.