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Start by chopping the imitation crab into small pieces and slicing the green onions.
To a bowl add the cream cheese, crab, green onion, sesame oil, soy sauce, Worcestershire, sugar, salt & pepper, and garlic powder. Mix well until everything is incorporated.
Lay an egg roll on a flat clean working space with the diamond shape facing you instead of the square. Spoon 1-2 tbsp of filling onto the center, shape the filling into a horizontal log. Grab the closest edge to you and fold over the filling, fold the corners in, and continue to roll up. It is almost like folding a burrito. Check my video tutorial for a visual demonstration.
Meanwhile heat a pan or wok with enough neutral oil to almost submerge the egg rolls. Once hot enough add the egg rolls in batches, careful not to crowd. Fry 2-3 minutes on each side, flipping once the bottom is crispy and golden. (Tip: to test if the oil is hot enough use a wooden spoon or chopstick and dip it into the oil, if it bubbles up then it's ready for frying).
Remove the egg rolls from the pan and sprinkle immediately with some salt and dab off any excess oil.
Serve with the sweet chili sauce and enjoy!