In a large mixing bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, and Worcestershire sauce until smooth. Stir in Old Bay seasoning, chopped celery, chopped red bell pepper, and sliced green onions. Gently fold in the lump crab meat and breadcrumbs until combined, seasoning with salt and pepper to taste.

Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place about 2 tablespoons of the crab cake mixture near the bottom corner of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll it up tightly. Seal the top corner with a bit of water or beaten egg.

In a large skillet, heat about 2 inches of vegetable oil over medium-high heat to 350°F (175°C). Fry the egg rolls in batches for 3-4 minutes or until golden brown and crispy, turning occasionally for even cooking.

In a separate bowl, combine mayonnaise with Dijon mustard, lemon juice, Old Bay seasoning, and honey. Whisk until smooth and well-blended, adjusting seasoning with salt and pepper as needed.

Arrange the freshly fried Crab Cake Egg Rolls on a serving platter and serve hot, accompanied by the tangy dipping sauce.