In a food processor, combine 8 ounces of softened cream cheese, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 2 chopped green onions. Pulse until smooth, about 30 seconds. Stir in 1 cup of crab meat.

Lay an egg roll wrapper on a clean surface, corner facing you. Spoon about three rounded tablespoons of the crab mixture into the center. Lift the bottom corner over the filling, tuck it in, fold sides in, and roll tightly. Moisten edges with water to seal.

Heat vegetable oil in a heavy pot to 375°F. Use a thermometer to ensure right temperature. Test with a small piece of dough; if it sizzles, it’s ready.

Carefully add 2-3 egg rolls into the hot oil, fry for about 1-2 minutes until golden brown and crispy, turning occasionally.

Use a slotted spoon to remove the egg rolls, placing them on paper towels to drain. Let cool slightly before serving with your favorite dipping sauce.