Crispy Crab Cake Egg Rolls with Lemon Dip

Ingredients:Crab Cake Filling:1 cup lump crab meat2 tbsp finely chopped celery2 green onions, finely slice1 tbsp mayonnaise 1 tsp Dijon mustard1 tsp lemon juice Salt and pepper to tasteEgg Rolls:8 egg roll wrappers 1 egg, beaten (for sealing) Oil for fryingLemon Dip: ¼ cup mayonnais 1 tsp lemon zest1 tbsp lemon juice Salt and pepper to tasteInstructions:1. Prepare the Crab Cake Filling:In a bowl, gently mix together the lump crab meat, chopped celery, sliced green onions, mayonnaise, Dijon mustard, lemon juice, salt, and pepper until well combined.2. Assemble the Egg Rolls:Place an egg roll wrapper on a flat surface, with one corner facing you (like a diamond shape). Spoon a small amount of the crab mixture onto the center of the wrapper. Brush the edges of the wrapper with the beaten egg. Fold in the sides and roll up tightly, ensuring the filling is sealed inside. Repeat for the remaining egg rolls.