In a medium bowl, stir the cream cheese until smooth. Fold in the crab, green onions, Worcestershire, garlic powder, onion powder, salt, and pepper until evenly combined.
Set an egg roll wrapper on the counter with a corner pointing toward you. Spoon about 2–3 tablespoons of filling just below the center. Fold the bottom corner up over the filling, then fold in the left and right corners to enclose. Brush the top corner lightly with water and roll up tightly to seal. Repeat with remaining wrappers and filling.
Pour 2 inches of oil into a Dutch oven or deep, heavy pot. Heat over medium to 350°F, checking with a deep-fry thermometer.
Fry egg rolls in batches, without crowding, 2–3 minutes per side until deep golden and crisp. Adjust heat to maintain 350°F. Transfer to a rack set over a sheet pan to drain.
Serve hot. Great with sweet chili sauce, duck sauce, or soy sauce for dipping.