In a mixing bowl, combine cream cheese, crab meat, and green onions. Add Worcestershire sauce, garlic powder, and onion powder. Mix until well blended and creamy.

Lay an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the crab filling into the center. Fold the bottom corner over the filling, fold in the sides, and roll tightly to seal.

In a deep frying pan or wok, heat enough oil over medium-high heat to reach 350°F (175°C). Test the oil by dropping a small piece of dough in; it should sizzle.

Carefully place 3–4 egg rolls into the hot oil and fry for about 3–4 minutes on each side until golden brown. Remove with a slotted spoon and drain on paper towels.

Serve immediately with dipping sauces such as sweet chili or soy sauce.