CRAB CAKE EGG ROLLS

In a large mixing bowl, beat cream cheese well. Add mayonnaise and sour cream, blending well.
Add Worcestershire sauce, Old Bay and white pepper, blend again.
Add shredded cheese and crab meat, fold in by hand using a spatula. Set aside.
Set up a workstation with egg roll wrappers, keeping unused wrappers covered with a damp paper towel or tea towel. Beat egg with 1 tablespoon water.
Arrange egg roll wrapper like a diamond. Baste edges with egg wash. Place approximately 1/2 cup of crab mixture in the center.
Roll up the bottom, fold in sides, then continue to roll.
Freeze 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.

Heat 3-4 inches of vegetable oil to 300 degrees 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.

In a small bowl, whisk together mayonnaise, Sriracha, Old Bay Seasoning and coarse Kosher salt.
Cover and refrigerate until ready to serve.
Garnish egg rolls with sliced scallions and Sriracha aioli.
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