Prepare the Filling:

• In a food processor, pulse the cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions several times until well mixed.
• Transfer the mixture to a bowl and gently stir in the flaked crab meat until evenly combined.

 Assemble the Egg Rolls:

• Lay one egg roll wrapper on a clean surface with a corner pointing toward you.
• Place about 3 rounded tablespoons of the crab mixture in the center of the wrapper, forming a short horizontal lump.
• Fold the corner closest to you up and over the filling, tucking it in gently.
• Fold in the left and right corners toward the center, then roll the wrapper tightly.
• Use a small amount of water to seal the tip of the wrapper. Repeat with the remaining wrappers and filling.

 Heat the Oil:

• In a heavy stockpot or deep skillet, heat vegetable oil to 365°F (185°C). Use a thermometer to ensure the correct temperature.

 Fry the Egg Rolls:

• Fry the egg rolls 2-3 at a time (depending on the size of your pan) for 1-2 minutes, or until golden brown and crispy.
• Allow the oil to return to temperature between batches.
• Remove the egg rolls with a slotted spoon and drain on paper towels.

 Serve:

• Serve the egg rolls warm with your favorite dipping sauce, such as sweet chili sauce, soy sauce, or duck sauce.