Preparation Steps

• Thoroughly drain the crab meat and blot it dry with paper towels to remove excess moisture. Stir together the cornstarch and water in a small bowl to make a smooth sealing slurry; set aside.
• In a medium bowl, beat the softened cream cheese with Worcestershire, garlic powder, onion powder, lemon zest, and white pepper until creamy and smooth.
• Fold in the crab and 1/2 cup green onions gently, keeping larger crab pieces intact. Cover and chill the filling for 10–15 minutes to firm slightly for easier rolling.
• Set up a rolling station: place wrappers, the chilled filling, a pastry brush, the cornstarch slurry, and a parchment-lined tray nearby.
• Lay one wrapper flat like a square. Spoon about 2 heaping tablespoons of filling slightly below center and shape it into a compact 4-inch log. Brush all four edges lightly with the slurry.
• Fold the bottom edge up over the filling, fold in both sides snugly, then roll up tightly to the top corner. Press the seam to seal and place seam-side down on the tray. Repeat with remaining wrappers. Tip: Chill or briefly freeze the filled rolls for 10 minutes to help prevent bursting while frying.
• Heat 2 inches of canola oil in a heavy pot to 360°F (or preheat an electric fryer to 360°F). Maintain the oil between 345–365°F during cooking.
• Fry 3–4 rolls at a time for 3–4 minutes, turning once, until deep golden and crisp. Transfer to a wire rack set over a sheet pan to drain while you finish the batch.
• Serve hot, topped with the remaining sliced green onions and a side of sweet chili sauce for dipping.