Follow these steps to bring your egg rolls to life:

1. In a large bowl, combine the cream cheese, crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, ginger powder, salt, and black pepper. Mix until well combined.
2. Lay an egg roll wrapper on a clean surface, with a corner facing you. Place about 2 tablespoons of the filling in the center.
3. Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with the beaten egg and roll tightly to seal.
4. Repeat with the remaining wrappers and filling. If you find rolling tricky, remember: practice makes perfect!
5. Heat about 2 inches of vegetable oil in a deep skillet over medium heat. To test if the oil is ready, drop a small piece of wrapper in; it should sizzle and float to the top.
6. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per side.
7. Remove from the oil and drain on paper towels. Let them cool slightly before serving.

The sight of these sizzling delights in the pan always takes me back to my grandmother’s bustling kitchen, where frying tortillas was a daily occurrence.