In a mixing bowl, beat the softened cream cheese until smooth. Add mayonnaise, sour cream, Worcestershire sauce, Old Bay seasoning, and white pepper; mix until well combined.

Gently fold in the shredded cheddar cheese, lump crab meat, and chopped green onions until evenly distributed.

Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you (diamond shape). Place approximately 2 tablespoons of the crab filling in the center of the wrapper.

Fold the bottom corner over the filling, then fold in the left and right corners tightly. Roll the wrapper upwards, sealing the top corner with the beaten egg mixture to ensure it stays closed.

Repeat the filling and rolling process with the remaining wrappers and filling.

In a large skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C).

Carefully place the egg rolls into the hot oil, a few at a time, without overcrowding. Fry for 2-3 minutes per side, or until they are golden brown and crispy.

Remove the egg rolls from the oil and place them on a plate lined with paper towels to drain any excess oil.

In a small bowl, mix together the mayonnaise and sweet chili sauce to create the dipping sauce.

Serve the warm crab egg rolls with the dipping sauce on the side.