In a mixing bowl, combine the softened cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, and soy sauce. Mix until well combined and creamy.

Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes pliable.

Lay the softened rice paper wrapper on a clean surface. Place about 1 tablespoon of the crab mixture in the center of the wrapper.

Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to the top, sealing the edges. Repeat with the remaining wrappers and filling.

In a large skillet, heat about 1 inch of vegetable oil over medium heat. Once the oil is hot, carefully add the rangoons in batches, frying until golden brown and crispy, about 3-4 minutes per side.

Remove the rangoons from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve warm with your favorite dipping sauce, such as sweet and sour sauce or soy sauce.