Creating Rice Paper Crab Rangoons is a straightforward process if you follow these steps:

1. Prepare the Filling: In a medium bowl, combine the softened cream cheese, crab meat, green onions, soy sauce, garlic powder, and lemon juice. Mix until well blended.
2. Soak Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 seconds, or until it becomes pliable. Remove and place it on a clean, flat surface.
3. Add Filling: Place about 1-2 tablespoons of the crab mixture in the center of the soaked rice paper.
4. Fold the Wrapper: Fold the sides over the filling and then roll it up tightly, like a burrito. Repeat this process for all wrappers and filling.
5. Heat the Oil: In a large skillet, heat oil over medium-high heat. You will need enough oil to cover the bottom of the pan.
6. Fry the Rangoons: Once the oil is hot, carefully place a few rangoons in the skillet, avoiding overcrowding. Fry until they are golden brown, about 2-3 minutes per side.
7. Drain Excess Oil: Remove the fried rangoons and place them on a plate lined with paper towels to absorb excess oil.
8. Serve Warm: These rangoons are best served hot, so make sure to enjoy them fresh from the skillet!