In a large mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, breadcrumbs, green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper.
Gently mix until all ingredients are well combined. Be careful not to break up the crab meat too much.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you (like a diamond shape).
Place about 2-3 tablespoons of the crab cake mixture near the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll up tightly. Use a bit of water to seal the edges. Repeat with the remaining wrappers and crab mixture.
Heat the Oil:
In a large, deep skillet or frying pan, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of wrapper; it should sizzle and turn golden brown in about 1 minute.
Fry the Egg Rolls:
Carefully place the egg rolls in the hot oil, frying a few at a time. Cook them for about 2-3 minutes per side or until golden brown and crispy.
Use a slotted spoon or tongs to remove the egg rolls from the oil, placing them on a paper towel-lined plate to drain excess oil.
Serve:
Serve the crab cake egg rolls hot, with your favorite dipping sauces like tartar sauce, spicy mayo, or cocktail sauce.
