In a mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, finely chopped green onions, Old Bay seasoning, salt, and black pepper. Mix gently until well combined.

Lay an egg roll wrapper on a flat surface with one corner facing you. Spoon about 2 tablespoons of the crab mixture into the center. Fold the corner over the filling and roll tightly while folding in the sides.

Moisten the edges of the wrapper with water to seal. Press firmly to create a tight closure.

In a deep frying pan, heat enough oil to cover the bottom to 350°F (175°C). Test oil readiness with a small piece of wrapper.

Carefully add the egg rolls to the hot oil and fry for about 3–4 minutes on each side until golden brown and crispy.

Remove from oil and place on a paper towel-lined plate to absorb excess grease. Allow to cool slightly before serving.