In a mixing bowl, gently fold together the lump crab meat, cream cheese, chopped green onions, Dijon mustard, Worcestershire sauce, and Old Bay seasoning. Be careful not to break up the crab too much; you want to maintain that lovely lump texture.

Take an egg roll wrapper and lay it on a clean surface. Spoon approximately 2 tablespoons of the crab mixture onto the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll it up tightly. Seal the edges with a little water.

In a deep skillet or pot, heat oil over medium heat (about 350°F). Fry the egg rolls in batches, ensuring not to overcrowd the pan. Cook for about 3-4 minutes on each side or until they’re golden brown and crispy.

Once cooked, transfer the egg rolls to a paper towel-covered plate to absorb excess oil. Serve hot with your choice of dipping sauce, such as a tangy remoulade or sweet chili sauce.