In a mixing bowl, combine the softened cream cheese, crab meat, green onions, minced garlic, Worcestershire sauce, soy sauce, ground ginger, and black pepper. Mix well until all ingredients are evenly incorporated.
Lay out one egg roll wrapper with a corner pointing towards you. Place about 2 tablespoons of the crab mixture in the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, tucking it snugly. Fold in the side corners, then roll the wrapper tightly towards the top corner, sealing the edges with water.
Repeat with the remaining wrappers and filling.
In a large skillet or pot, heat oil over medium heat until it reaches 350°F (180°C). Carefully add the egg rolls in batches, seam side down, and fry until golden brown and crispy, about 3-4 minutes per side.
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