Instructions:
Make the crab filling by beating the cream cheese until smooth. Mix in the mayo, sour cream, Worcestershire, Old Bay and white pepper until combined. Fold in the shredded cheese and crab meat.
Place about 1/2 cup of the filling into the center of each egg roll wrapper. Brush the edges with egg wash and fold up into a tight roll, using more egg wash to seal each one closed.
Freeze the assembled egg rolls for at least 2 hours until solid.
Heat 3-4 inches of vegetable oil in a heavy pot or deep fryer to 300°F.
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