Start by combining the filling ingredients in a food processor. Add softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions into the bowl. Blitz until the mixture is smooth and creamy.

Lay an egg roll wrapper on a clean surface, positioning a corner towards you. Spoon 3 rounded tablespoons of the crab filling into the center of the wrapper. Fold the bottom corner over the filling and roll tightly, sealing the edges with water.

In a large heavy stockpot or fryer, pour enough vegetable oil to submerge the egg rolls halfway. Heat the oil to 375°F (190°C).

Carefully slide 2-3 rolled egg rolls into the hot oil. Fry for about 1-2 minutes, turning occasionally until golden brown and crispy. Remove with a slotted spoon and let drain on a paper towel-lined plate.

Once your Crab Rangoon Egg Rolls are beautifully golden and crispy, arrange them on a platter and serve with your favorite dipping sauces.