In a food processor pulse cream cheese, garlic powder, onion powder, Worcestershire sauce, sugar (optional), and green onions until mixed well.
Stir in crab meat.
Lay 1 egg-roll wrapper out with corner pointing toward you.
Scoop about 2-3 Tbsp of crab mixture in the center in a horizontal layer.
Fold the corner facing you over the top of the crab and tuck.
Fold in the sides and roll up into a perfect egg roll (package will also have instructions).
Heat oil to 350°F.
Fry egg rolls 2-3 at a time (don't overcrowd pan) until golden brown.

Remove to a paper towel lined baking sheet with rack. Serve immediately.

Video

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Crab Rangoon Egg Rolls