Let’s bring these Crab Cake Egg Rolls to life! Follow these simple steps:

1. Start by gently mixing the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, black pepper, and green onions in a large bowl. Be careful not to break up the crab meat too much.
2. Add the breadcrumbs and gently fold them into the mixture until just combined. This helps to bind everything together.
3. Lay an egg roll wrapper on a clean surface. Place about 2 tablespoons of the crab mixture in the center of the wrapper.
4. Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner and seal with a dab of water.
5. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the egg rolls in batches, frying until golden brown on all sides, about 3-4 minutes per side.
6. Remove from oil and drain on paper towels. Serve warm with lemon wedges if desired.

Remember, if the egg rolls aren’t browning evenly, adjust the heat. Too high, and they’ll burn before cooking through; too low, and they’ll be soggy.