Prepare the Filling: In a food processor, combine the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions. Pulse several times until the mixture is completely smooth and well-combined.

Fold in the Crab: Remove the blade from the food processor (or transfer the mixture to a mixing bowl) and gently stir in the flaked crab meat by hand to maintain its texture.

Position the Wrapper: Lay one egg roll wrapper flat on a clean surface with one corner pointing directly towards you (like a diamond shape).

Add Filling: Place approximately 3 rounded tablespoons of the crab mixture horizontally across the center of the wrapper.

Roll and Seal: Bring the bottom corner up and over the filling, tucking it tightly. Fold the left and right corners into the center. Roll the wrapper tightly away from you. Dab a small amount of water on the final top corner to seal the egg roll securely. Repeat with the remaining ingredients.

Heat the Oil: In a heavy stockpot or Dutch oven, heat at least 2 inches of oil to exactly 375°F.

Fry to Perfection: Carefully carefully place 2 to 3 egg rolls into the hot oil. Fry for 1 to 2 minutes, turning occasionally, until perfectly golden brown and crispy all over.

Drain and Serve: Remove the egg rolls with a slotted spoon or tongs and place them on a paper towel-lined wire rack to drain excess oil. Allow the oil temperature to return to 375°F before frying the next batch. Serve warm with sweet chili sauce or duck sauce.