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

Lay an egg roll wrapper on a clean, flat surface. Spoon about 2 tablespoons of the crab cake filling near one corner. Fold that corner over, then fold in the sides and roll tightly, sealing edges with water.

Heat vegetable oil in a skillet over medium heat to 350°F (175°C). Fry several egg rolls in batches for 3-4 minutes on each side, or until golden brown. Drain on paper towels.

Serve the egg rolls on a platter with dipping sauces like tartar sauce or aioli.