In a large bowl, combine ½ cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon chili-garlic sauce, 1 tablespoon Old Bay seasoning, 1 cup lump crab meat, 2 tablespoons chopped scallion, and ¼ cup panko bread crumbs. Stir until well-blended and smooth.

Take a wonton wrapper and lay it flat on your work surface. Place about 1 tablespoon of the crab mixture in the center. Carefully fold the wrapper over the filling, sealing the edges tightly to avoid any leaks while frying.

In a frying pan, heat 2-3 cups of neutral oil over medium heat. You want the oil hot enough to fry but not smoking, which typically takes about 5 minutes.

Gently place the egg rolls in the hot oil, cooking them until they are golden brown on all sides, which should take around 10 minutes. Be sure to turn them occasionally for even browning!

Once crispy and beautifully brown, carefully remove the egg rolls from the oil using tongs and place them on paper towels to drain off excess oil before serving.