In a large mixing bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, breadcrumbs, green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper.

Be careful not to break up the crab meat too much to maintain its texture.

Place an egg roll wrapper on a flat surface in a diamond shape, with one corner pointing towards you.

Spoon 2-3 tablespoons of the crab mixture near the center of the wrapper.

Fold the bottom corner over the filling, then fold in the sides.

Roll the wrapper tightly upwards, ensuring the filling is fully enclosed. Moisten the top corner with a bit of water to seal the roll.

Repeat with the remaining wrappers and filling.

In a deep skillet or frying pan, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).

Test the oil by dropping in a small piece of wrapper; it should sizzle and turn golden brown within a minute.

Carefully place the prepared egg rolls into the hot oil in batches, avoiding overcrowding.

Fry each batch for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.

Remove the egg rolls from the oil and drain on a plate lined with paper towels to absorb excess oil.

Serve the crab cake egg rolls warm with your choice of dipping sauce, such as tartar sauce or spicy aioli.