Mix together the cream cheese, cheddar cheese, bacon, jalapenos, green onions, and garlic powder until well combined. Add salt and pepper to taste.

Place wonton wrapper with the point towards you. Add 1 tablespoon filling on the bottom one-third of the wrapper. Brush a little water on the edge of the wrapper. (You can use your finger.) Fold the sides in and roll up making sure it is completely sealed. Repeat with remaining wrappers and filling.

To Bake: Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray. Line egg rolls on the baking sheet with the seam down. Either spray with cooking spray or for extra crispy baked egg rolls, in a small bowl melt 2 tablespoons of butter and add 2 tablespoons of vegetable oil. Stir. Brush some of the butter-oil mixture on top of egg rolls. Bake for 5 minutes. Flip them and brush with more of the butter-oil mixture and bake for another 4-5 minutes. Or until golden brown on both sides.

To Fry: Heat oil (350 degrees F) in a Dutch oven/deep stock pot, or deep-fat fryer, and deep fry egg rolls for 3-4 minutes, until golden brown. Turning as needed. Remove to a paper towel-lined plate, and allow to cool slightly before serving.