In a mixing bowl, combine softened cream cheese, crab meat, green onions, soy sauce, garlic powder, Worcestershire sauce, and black pepper. Mix well until all ingredients are thoroughly combined. This will create a creamy and flavorful filling.

Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the crab filling in the center of the wrapper.

Fold the bottom corner over the filling, then fold in the sides. Roll tightly away from you to form a cylinder. Seal the top corner with a little water to ensure it sticks. Repeat with remaining wrappers and filling.

In a frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a cooking thermometer to check the temperature.

Carefully add 3-4 egg rolls at a time to the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes on each side or until golden brown and crispy.

Use a slotted spoon to remove the egg rolls from the oil and place them on a plate lined with paper towels to drain excess oil.

In a small bowl, mix together sweet chili sauce, soy sauce, and rice vinegar. This will create a tangy and sweet dipping sauce that complements the egg rolls.

Serve the crispy crab rangoon egg rolls hot with the dipping sauce on the side. Enjoy your delicious homemade snack!