In a mixing bowl, combine softened cream cheese, crab meat, finely chopped green onions, garlic powder, and Worcestershire sauce until smooth and creamy.

Lay an egg roll wrapper in a diamond shape. Spoon 1-2 tablespoons of the filling into the center, fold in the sides, and roll tightly towards the top point. Use water to seal.

Heat the oil in a deep skillet to 350°F (175°C). Fry the egg rolls in batches of 3-4 for about 3-4 minutes per side until golden brown.

Once fried, place the egg rolls on paper towels to drain excess oil. Let them cool slightly before serving.