Creating Crab Cake Egg Rolls can be an enjoyable process! Follow these steps to achieve the best results:

1. Prepare Filling: In a large mixing bowl, combine lump crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix gently to preserve the texture of the crab meat.
2. Assemble Egg Rolls: Lay one egg roll wrapper on a clean surface, making sure a corner is pointing toward you. Place about two tablespoons of crab filling near the center.
3. Roll Egg Rolls: Fold the corner closest to you over the filling, then fold in the side corners. Roll it away from you tightly to seal. Use a dab of water on the edge to help seal the wrapper.
4. Heat Oil: Pour oil into a deep frying pan, filling it about 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C).
5. Fry Egg Rolls: Carefully place a few egg rolls in the hot oil, avoiding overcrowding. Fry for 2-4 minutes on each side until golden brown and crispy.
6. Remove and Drain: Once they reach a golden brown color, remove egg rolls from the oil and drain on a paper towel-lined plate.
7. Repeat: Continue frying until all egg rolls are cooked, adjusting the heat as necessary to maintain the oil temperature.
8. Cool Down: Allow the egg rolls to cool slightly for about 5 minutes before serving.
9. Prepare Sauce: While cooling, you can prepare a dipping sauce such as sweet chili sauce for added flavor.
10. Serve: Place the crab cake egg rolls on a serving platter, ready to be enjoyed by your guests.