• Combine cream cheese, Worcestershire sauce, garlic powder, onion powder, and scallions in a food processor and pulse until combined.
  
  
• Transfer mixture to a medium bowl and stir in lump crab meat.
  
  
• Spoon about 2-3 tablespoons of the mixture onto the bottom half of an egg roll wrapper, with a corner of the wrapper facing towards you. Brush water around the edges of the egg roll wrapper
  
  
• Beginning rolling the wrapper away from you, tucking in the sides around halfway, and roll the egg roll all the way up, making sure that it is tightly rolled. 
  
  
•  Heat oil to 365 degrees F in a large deep pot. Fry egg rolls in two batches for 2-3 minutes each, until egg rolls are golden and crisp
  
  
• Place cooked egg rolls on a paper towel lined plate and let cool slightly before serving.
  
  

To make in the Air Fryer

• Preheat the air fryer to 390* for about 5 minutes Brush all sides of the egg roll with vegetable oil.

  Place into the air fryer basket in a single layer—Cook for 7-8 minutes.