In a large mixing bowl, beat the cream cheese until smooth. Add the mayonnaise and sour cream, blending well.
Add the Worcestershire sauce, Old Bay and white pepper, blend again.
Fold in the shredded cheese and crab meat by hand. Set aside.
Set up a workstation with egg roll wrappers, keeping unused wrappers covered with a damp paper towel or tea towel. Beat the egg with 1 tablespoon water.
Arrange the egg roll wrapper like a diamond. Baste the edges with egg wash. Place approximately 1/2 cup of the crab mixture in the center.
Roll up the bottom, fold in sides, then continue to roll.
Freeze the crab cake egg rolls for a minimum of 2 hours, but as long as 3 months. Seperate in freezer safe container using parchment or wax paper to prevent sticking.
Fry Egg Rolls
Heat 3-4 inches of the vegetable oil to 300°F in a deep fryer or heavy bottom sauce pan. Add 2-3 eggs rolls at a time depending on the size of your pot.
Fry for 2 minutes on each side, or until lightly browned.
Remove to a wire rack positioned over paper towels to drain.
Make Dipping Sauce
In a small bowl, whisk together the mayonnaise, Sriracha, Old Bay Seasoning and coarse Kosher salt.
Cover and refrigerate until ready to serve.
Garnish the egg rolls with sliced scallions and Sriracha aioli.
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