In a mixing bowl, combine the softened cream cheese, shredded crab meat, chopped green onions, garlic powder, Worcestershire sauce, and soy sauce. Mix until well blended.

Lay an egg roll wrapper on a flat surface with one corner pointing towards you. Place about 2 tablespoons of the crab mixture in the center of the wrapper.

Fold the bottom corner over the filling, then fold the sides in, followed by rolling up to seal the egg roll. Use a little water to moisten the edges if needed. Repeat for the remaining wrappers.

Heat vegetable oil in a frying pan or deep fryer to 350°F (175°C).

Carefully add a few egg rolls at a time to the hot oil. Fry until they are golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.

Serve hot with sweet and sour sauce, if desired.

Ensure the oil is hot enough before frying to prevent the egg rolls from becoming greasy.

You can bake the egg rolls at 425°F (220°C) for about 15-20 minutes if you prefer a healthier option. Brush them with a little oil before baking for extra crispiness.

Experiment with the filling by adding more vegetables or spices to suit your taste.