1. In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, egg, and panko breadcrumbs. Mix gently until all ingredients are well incorporated.
2. Lay an egg roll wrapper on a clean surface, with one corner pointing towards you. Spoon 2 tablespoons of the crab mixture onto the center of the wrapper.
3. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Moisten the top corner with a little water to seal the roll. Repeat with the remaining wrappers and filling.
4. In a large skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Carefully add the egg rolls, a few at a time, and fry for 3-4 minutes, turning occasionally, until golden brown and crisp. Remove and drain on paper towels.
5. For the tangy dipping sauce, whisk together the sour cream, lime juice, minced garlic, salt, and pepper in a small bowl. Adjust the seasoning to taste.
6. Serve the egg rolls hot, with the tangy dipping sauce on the side.

One tip I learned from my mother is to always keep an eye on the oil temperature. Too hot, and the egg rolls will burn; too cool, and they’ll absorb too much oil and become greasy. A kitchen thermometer can be a game-changer here!