Preheat oven to 375°F, and line a baking sheet with foil or parchment paper.
In a small bowl, stir together the cream cheese, garlic powder, and green onions until smooth and well combined. Set aside.
Fill a small bowl with water and set next to where you’ll be working. Pour oil into a shallow dish and set next to water dish.
On a flat, clean surface, lay out one of your egg roll wrappers. Spread about 2 tablespoons of the cream cheese mixture at the bottom end of the wrapper, leaving a small border at the edge.
Dip your fingers in water and moisten the top of the wrap, then tightly roll the wrap up like a cigar around the cream cheese, rubbing the moistened edge to seal it shut.
Roll the sealed roll in the plate of oil, then place on prepared baking sheet. Repeat with remaining wrappers and filling. (You can also brush oil liberally onto rolls.)
Bake until golden brown, 12-15 minutes, flipping rolls halfway through.
