Crab Rangoon Egg Rolls

Step-by-Step Instructions
In a food processor, combine the cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions. Pulse several times until well mixed.
Stir in the crab meat, ensuring it’s evenly distributed throughout the mixture.
Lay one egg roll wrapper on a clean surface with a corner pointing towards you.
Place about three rounded tablespoons of the crab mixture in the center, forming a short horizontal line.
Bring the corner closest to you up and over the filling, then tuck it gently.
Fold in the sides and roll the wrapper tightly, securing the tip with a small amount of water.
Heat oil in a heavy stockpot or saucepan to 375 degrees Fahrenheit.
Fry the egg rolls 2-3 at a time for 1-2 minutes, or until they are lightly browned. Allow the oil to return to temperature between batches.
Remove the egg rolls with a slotted spoon or tongs and drain on paper towels.
Serve warm and enjoy!