Crab Cake Egg Rolls

In a large bowl combine the egg, mayo, dijon, Old Bay, Worcestershire, salt and Chohula sauce. Mix together with a whisk until it is well combined.
Add the parsley and stir.
Add the crab and the panko and gently fold into the sauce.
At this point unless you are cooking them right away put this mixture in the fridge until ready to use.
When ready to assemble and cook: cover a sheet pan with parchment paper and sprinkle with cornstarch. Have a dry towel at the ready to cover the egg rolls once made.
Have your Wonton wrappers read, keep covered to prevent them from drying out, and a small bowl of water.
Prepare your fryer by bringing your oil to 325 degrees. I used a deep cast iron skillet. You can also use a wok, or a fryer if you have one.
Take your crab mixture and place in the center of the wrapper at a diagonal. (see above photo). I used about a 1/4 C of filling leaving about 1 inch of wrapper on both sides. Fold up the bottom corner over the filling and roll half way then fold the sides over. Dip your finger into the water and coat the top corner of the wrapper then seal and press to close. Place them on your prepared baking sheet and cover with a dry towel. (DO NOT REFRIGERATE OR THE WRAPPERS WILL CRACK)
Fry the rolls until golden brown all over, about 2 minutes per side. Drain on paper towels, cut in half on a diagonal, and serve warm with dipping sauce.
*Note: Egg roll wrappers are the same as Wonton wrappers. The difference is really in the size. You can use either! It depends on how large you would like them!

Chili Sauce:

INGREDIENTS:

1/2 C mayonnaise
3 t sweet chili sauce
1/2 tsp siracha sauce or to your taste
Mix all together and serve on side of your egg rolls for dipping.