Prepare the filling by mixing crab meat, cream cheese, green onions, garlic powder, and soy sauce in a bowl.

Lay an egg roll wrapper diagonally on a clean surface and place about two tablespoons of the filling in the center.

Fold the bottom corner of the wrapper over the filling, then fold the sides inward, and roll tightly toward the top corner.

Seal the egg roll by moistening the top corner with water before pressing it down to adhere.

Heat oil in a deep skillet to 350°F (175°C) and carefully add the egg rolls in batches, avoiding overcrowding.

Fry until golden brown, about 3-4 minutes on each side, then remove and drain on paper towels.

Serve hot with sweet chili sauce for dipping.