In a food processor, combine softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions. Pulse until smooth and well-blended. Fold in the fresh crab meat.

Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon about 3 tablespoons of the crab filling into the center. Leave room around the edges for folding.

Fold the bottom corner of the wrapper over the filling, tuck snugly, fold in the sides, and roll tightly away from you. Moisten the top corner with water to seal.

In a heavy pot, heat vegetable oil to about 375°F. Monitor the temperature carefully.

Gently lower 2-3 egg rolls into the oil at a time, frying for 1-2 minutes until golden brown.

Remove the egg rolls with a slotted spoon and place on paper towels to absorb excess grease. Serve warm with your favorite dipping sauce.