In a food processor, combine softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions. Blend until smooth, then gently fold in the fresh crab meat.

Lay an egg roll wrapper on a flat surface, spoon about three tablespoons of the crab filling into the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly upwards to seal.

Pour vegetable oil into a deep fryer or pot, heating it to 375°F (190°C). Prepare your egg rolls while the oil heats.

Carefully add 2-3 egg rolls to the heated oil, frying for 1-2 minutes until golden brown, flipping occasionally.

Transfer fried egg rolls to a plate lined with paper towels to drain excess oil and allow to cool slightly before serving.