Mix the filling. In a bowl, beat the cream cheese until smooth. Fold in chopped crab, green onions, garlic powder, onion powder, soy sauce, Worcestershire (if using), sugar, salt, and pepper. Taste and adjust seasonings.

Prep your station. Set out a large plate or cutting board, a shallow bowl of warm water, a clean towel, and the filling. Keep the rice papers covered so they don’t dry out.

Dip and soften. Dip one rice paper in warm water for 3–5 seconds only. Lay it on the towel and let it soften for 10–15 seconds until pliable but not flimsy.

Fill and roll (first layer). Place 1–2 tablespoons of filling in the lower third. Fold the bottom up over the filling, fold in the sides snugly, then roll up into a tight log.

Double wrap. For extra crunch and to prevent leaks, dip a second rice paper, place the first roll at the bottom, and roll again the same way. Press gently to seal. Repeat with remaining filling.

Pan-fry option. Heat 1/4 inch of oil in a nonstick skillet over medium to medium-high. Add rolls seam-side down. Cook 2–3 minutes per side, turning until deeply golden and crisp on all sides. Work in batches and avoid crowding.

Air-fry option. Brush or spray rolls with oil. Air-fry at 390°F (200°C) for 8–12 minutes, flipping halfway, until blistered and crisp.

Serve hot. Rest on a wire rack for 2 minutes to keep the bottoms crunchy. Serve with your favorite dipping sauce.