In a food processor, combine the cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions. Process until the ingredients are uniformly mixed. Once done, transfer the mixture to a bowl and gently fold in the crabmeat until well integrated.

Position an egg roll wrapper on a clean surface, aligning it so that one corner points towards you. Place approximately three rounded tablespoons of the crab mixture into the center of the wrapper, shaping it into a concise horizontal mound.

Begin by lifting the corner nearest to you and fold it over the mixture, ensuring it covers the filling without any gaps. Then, fold the side corners towards the center and proceed to roll the wrapper tightly to form the shape of an egg roll. To seal the egg roll, moisten the final corner with a minimal amount of water and press firmly.

Heat the vegetable oil in a heavy-duty stockpot or saucepan, ensuring the temperature reaches 375°F (190°C). Once the oil has achieved the desired temperature, carefully place 2-3 egg rolls into the pot, ensuring not to overcrowd them. Fry the egg rolls for 1-2 minutes, or until they attain a light golden hue. Note: It is imperative to allow the oil temperature to stabilize between each batch.

Once fried, remove the egg rolls and place them on paper towels to drain any excess oil. Serve promptly while warm.