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Preheat oven to 375.
Mix together cream cheese, Sriracha, garlic powder and green onions. Mix until smooth. Heat in the microwave in 15 second intervals if needed to make it easily spreadable.
Spread a few tablespoons of the cream cheese mixture onto the bottom portion of the egg roll wrapper. Roll it closed, using a knife or pizza cutter to remove 3 inches of excess egg roll wrapper. This prevents them from being too chewy and keeps them crispy with the perfect cream cheese ratio.
Dip your finger in the water and seal the wrapper closed by rubbing water along the edges of the roll.
Pour the oil into a shallow plate and toss each cream cheese roll into the oil, coating well on all sides.
Place them onto a lined baking sheet and bake 12-14 minutes, flipping half way through.
Serve with sweet and sour sauce or sweet chili sauce.