In a frying Pan, cook the bacon till golden. Drain on paper towels, reserving the bacon drippings. Add the chopped onion to the bacon drippings and cook till the onions are translucent and soft, making sure to not let them burn. Now add the mashed potatoes, stirring, on a low heat till the onions are incorporated. With a fork, incorporate the salt, onion powder and pepper into the onion/potato mixture. Cover and cook on low for about 10 minutes---mashed potatoes burn quickly. Take off the heat and add the crumbled bacon from earlier, fold in gently with a rubber spatula or wooden spoon. Once everything is incorporated the filling can be set aside or covered with plastic wrap and refrigerated, for up to a week, or till you are ready to assemble the wontons for frying.
When ready to assemble wontons, first, beat the two eggs using a fork, in a small dish. Then, working on a cookie sheet lined with parchment paper, so the wontons don't stick while awaiting frying, start with a single wonton wrapper, and use a pastry brush to line the perimeter of the wrapper with an egg wash. Then spoon a small spoonful of the mashed potato/bacon filling in the center of the wrapper. Seal the ends shut to form a triangle and set on the cookie sheet. Once each cookie sheet is filled with 18-24 Wontons, they may be, again, covered in plastic and refrigerated again, until you are ready to start frying.
Pour the oil into an electric skillet and preheat. On medium, fry the wontons till they are golden brown. Drain on paper towels and let cool for at least 30 minutes.