Preparation

• In a large mixing bowl, combine the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and lump crab meat. Gently fold in the thinly sliced green onions. Ensure that all ingredients are well incorporated for a flavorful filling.
• Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon about 2 tablespoons of the crab mixture onto the center of the wrapper.
• Fold the bottom corner over the filling, then fold in the sides, making sure to keep the filling secure. Roll the eggroll away from you, tucking it tightly to form a neat cylinder.
• In a small bowl, whisk together the egg and water. Use a pastry brush to dab the egg wash along the top edge of the wrapper. This will help seal the eggroll. Press gently to secure the edges.
• In a large pot or deep fryer, heat the canola oil over medium-high heat. You’ll want enough oil to submerge the eggrolls (about 2-3 inches deep).
• Once the oil is hot (you can test it by dropping a small piece of wrapper in—if it sizzles, it’s ready), carefully add a few eggrolls at a time, being careful not to overcrowd the pot. Fry until golden brown, about 3-4 minutes on each side.
• Using a slotted spoon, remove the eggrolls and place them on a plate lined with paper towels to drain excess oil. Serve hot with sweet chili sauce for dipping.