Now, let’s roll up our sleeves and get cooking:

1. In a large bowl, mix together the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, salt, and black pepper until well combined.
2. Add the breadcrumbs and beaten egg to the crab mixture. Stir until the ingredients are fully incorporated and the mixture holds together.
3. Lay an egg roll wrapper on a clean surface with a corner pointing towards you. Place about 2 tablespoons of the crab mixture near the corner.
4. Fold the corner over the filling, then fold in the sides and roll up tightly. Seal the edge with a bit of water. Repeat with remaining wrappers and filling.
5. In a large skillet, heat vegetable oil over medium-high heat. Once hot, fry the rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
6. For the sauce, whisk together the sour cream, lemon juice, and dill in a small bowl.
7. Serve the egg rolls warm with the tangy dipping sauce on the side.

My kids love helping with the rolling process. It’s a little messy but a lot of fun, and it reminds me of those early days in the kitchen with my dad.