Instructions:
Prepare the crab cake batter:
In a medium bowl, combine 1 cup crabmeat, 1/4 cup breadcrumbs, 1 tablespoon mayonnaise, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1 teaspoon Dijon mustard, 1 beaten egg, 1 tablespoon chopped fresh parsley, and 1/2 teaspoon lemon zest.
Mix all ingredients until well combined.
Assemble the spring rolls:
Place the spring roll wrapper on a clean surface.
Spread about 2 tablespoons of the crab mixture in the center of the wrapper.
Lightly brush the edges of the wrapper with beaten egg to seal them.
Fold the sides of the wrapper over and roll it up tightly, making sure to seal the edges well to prevent the filling from escaping during frying.
The moment I tried them, I knew I couldn't keep just one!
