In a large mixing bowl, combine 8 oz of softened cream cheese, 1 cup of crab meat, finely chopped green onions, ½ tsp of garlic powder, and ½ tsp of Worcestershire sauce. Use a spatula or fork to blend these ingredients together until smooth and creamy.

Lay an egg roll wrapper on a clean surface with one corner facing you, like a diamond. Spoon 1-2 tablespoons of the prepared filling into the center of the wrapper, ensuring not to overfill. To seal the egg rolls, fold the bottom corner over the filling, tuck in the sides, and tightly roll it up, moistening the top corner with water to seal.

In a deep skillet, pour enough neutral oil to reach 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil's readiness by dropping a small piece of leftover wrapper into the oil; it should bubble up immediately.

Carefully add the filled egg rolls to the hot oil in batches, avoiding overcrowding the pan. Fry each side for about 3-4 minutes or until they turn a beautiful golden brown. Once done, drain the egg rolls on paper towels to absorb excess oil.

Allow your Crab Rangoon Egg Rolls to cool slightly before serving. They are best enjoyed warm and crispy! Pair them with sweet chili sauce, soy sauce, or your favorite dipping sauce for an extra flavor kick.