Prepare the Filling: In a large mixing bowl, gently combine the lump crab meat with finely chopped fresh vegetables. Add breadcrumbs and seasonings, mixing carefully to maintain integrity.

Wrap the Egg Rolls: Position an egg roll wrapper diagonally and spoon a small portion of the filling onto the bottom corner. Fold and roll tightly, sealing with water.

Heat the Oil: In a deep skillet or fryer, heat oil to 350°F (175°C). Use a thermometer for accuracy.

Fry the Egg Rolls: Add wrapped egg rolls to hot oil in batches, frying for 3-4 minutes per side or until golden brown.

Drain and Serve: Remove the fried egg rolls with a slotted spoon and let drain on a paper towel-lined plate. Serve warm with dipping sauces.