1. In a medium mixing bowl combine the softened cream cheese shredded mozzarella or Monterey Jack finely chopped crab sliced green onions minced garlic soy sauce Worcestershire sauce if using sugar salt and pepper.

2. Stir the filling together until completely smooth and evenly combined with no visible streaks of plain cream cheese. Taste and adjust seasoning with a bit more salt or soy sauce if needed.

3. Set up a rolling station with a clean cutting board a small bowl of the beaten egg and the stack of egg roll wrappers covered with a damp towel so they do not dry out.

4. Place one egg roll wrapper on the board in a diamond shape with a corner pointing toward you. Spoon 2 to 3 tablespoons of filling slightly below the center and shape it into a short log.

5. Brush the edges of the wrapper lightly with the beaten egg. Fold the bottom corner up over the filling tuck it in snugly then fold the left and right corners toward the center. Roll the wrapper up toward the top corner sealing tightly.

6. Place the rolled egg roll seam side down on a parchment lined tray and repeat with the remaining wrappers and filling.

7. In a heavy bottomed pot or Dutch oven heat the vegetable oil over medium to medium high heat until it reaches 350°F 175°C.

8. Carefully lower 3 to 4 egg rolls into the hot oil seam side down and fry for 3 to 4 minutes turning occasionally until deep golden brown and blistered on all sides.

9. Transfer the fried egg rolls to a wire rack set over a baking sheet or a paper towel lined plate to drain excess oil. Allow the oil to return to temperature before frying the next batch.

10. Let the egg rolls cool for a few minutes before serving then slice in half on the diagonal if desired and serve with sweet chili sauce sweet and sour sauce or a soy garlic dipping sauce.