In a food processor, add the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions. Pulse until the mixture is smooth and well-combined, which should take about 30 seconds. Gently fold in the fresh crab meat until evenly distributed.

Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you. Spoon approximately three rounded tablespoons of your filling into the center of the wrapper. Fold the bottom corner over the filling, tucking it in gently, then fold in the side corners. Roll tightly towards the opposite tip, sealing it with a dab of water.

In a heavy stockpot or Dutch oven, pour enough vegetable oil to cover the bottom by about 2-3 inches. Heat the oil over medium-high heat until it reaches 375 degrees Fahrenheit, typically taking around 5-7 minutes.

Carefully lower 2-3 assembled egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes until the egg rolls are golden brown and crispy, rotating them occasionally.

Your crispy Crab Rangoon Egg Rolls are now ready to be enjoyed! Serve warm with a side of sweet and sour sauce or a spicy dipping sauce.