Prepare the Filling: Place softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions into a food processor. Pulse until smooth, about 30 seconds.

Add the Crab Meat: Gently fold in the flaked white crab meat into the creamy mixture, ensuring to keep the crab chunks intact.

Assemble the Egg Rolls: Lay an egg roll wrapper and place about three rounded tablespoons of the crab filling in the center. Roll tightly while tucking in the sides.

Seal the Edges: Use water to moisten the edges and press firmly to seal. Repeat with the remaining wrappers.

Heat the Oil: Heat vegetable oil to 375°F (190°C) in a deep fryer or heavy pot.

Fry the Egg Rolls: Carefully fry 2-3 egg rolls for 1-2 minutes until golden brown and crispy.

Drain and Serve: Remove from oil and drain on paper towels. Serve warm with your favorite dipping sauce.