Five years later, still as awesome as ever!

1. In a medium bowl, combine the softened cream cheese, crab meat, green onions, soy sauce, garlic powder, and Worcestershire sauce. Mix until well blended.
2. Lay an egg roll wrapper on a clean surface, with one corner pointing towards you. Place about 2 tablespoons of the crab mixture in the center of the wrapper.
3. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Moisten the top corner with a little water to seal the egg roll. Repeat with remaining wrappers and filling.
4. In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).
5. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
6. Remove the egg rolls from the oil and drain on paper towels.
7. Serve warm with your choice of dipping sauce.
Variations & Tips
For a spicier kick, add a teaspoon of sriracha or hot sauce to the crab mixture. You can also experiment with different types of seafood, such as shrimp or lobster, for a unique twist. If you prefer baking over frying, brush the egg rolls with a little oil and bake them in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until golden and crispy.