In a large mixing bowl, combine 8 oz of softened cream cheese, 1 cup of crab meat, 2 finely chopped green onions, 1 tablespoon of Worcestershire sauce, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Mix until smooth and creamy.

Take an egg roll wrapper and place it on a clean surface, with one corner pointing towards you. Spoon about 2 tablespoons of the crab filling onto the wrapper, near the corner. Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly. Moisten the top edge with water to seal.

In a deep pan or fryer, pour enough oil to submerge the egg rolls fully, about 2-3 inches deep. Heat the oil over medium heat to 350°F (175°C).

Carefully add a few egg rolls to the hot oil and fry for about 3-4 minutes on each side, or until golden brown.

Once golden brown, remove from the oil with a slotted spoon and transfer to a plate lined with paper towels to drain.