crispy egg rolls

In a mixing bowl, combine softened cream cheese, flaked crab meat, chopped green onions, soy sauce, garlic powder, ground ginger, salt, and black pepper. Mix until well combined.
Lay an egg roll wrapper flat on a clean surface with one corner pointing towards you (diamond shape).
Spoon a small amount of the crab mixture onto the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly towards the top corner to seal. Dab a bit of water on the edges to help seal the egg roll.
Repeat with the remaining wrappers and filling until all are used.
Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
Carefully place the egg rolls in the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes, turning occasionally.
Remove the fried egg rolls with a slotted spoon and drain on paper towels.
Serve the Crab Rangoon Egg Rolls hot, with sweet and sour sauce for dipping if desired.
Enjoy the crunchy exterior and creamy filling of these Crab Rangoon Egg Rolls that are sure to please your taste buds!