Once I tried these, stopping at just one was impossible!

In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, Worcestershire sauce, Old Bay seasoning, Dijon mustard, beaten egg, parsley, and lemon zest.

Gently fold in the diced avocado and lime juice, being careful not to mash the avocado.

Lay an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the crab mixture onto the center of the wrapper.

Brush the edges of the wrapper with beaten egg. Fold in the sides and roll the wrapper tightly around the filling.

Repeat with the remaining wrappers and filling.

Heat vegetable oil in a deep pan over medium-high heat.

Carefully fry the egg rolls in the hot oil until they are golden brown and crispy, about 3-4 minutes per side.

Remove the egg rolls from the oil and drain on paper towels.

Serve hot with your choice of dipping sauce.

For a spicier version, add a finely chopped jalapeño to the crab mixture. You can also experiment with different herbs, like cilantro or dill, for a unique flavor twist. If you’re looking for a healthier option, try baking the egg rolls in the oven at 400°F for 15-20 minutes instead of frying. For a gluten-free version, use gluten-free breadcrumbs and egg roll wrappers.