**Prepare the Filling:**
- In a large mixing bowl, combine crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, and parsley. Mix gently to avoid breaking up the crab meat too much.
**Assemble the Egg Rolls:**
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape).
- Place 2-3 tablespoons of the crab mixture in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of water to keep the roll closed. Repeat with the remaining wrappers and filling.
**Heat the Oil:**
- Fill a frying pan or deep fryer with vegetable oil to about 2 inches deep. Heat the oil to 350°F (175°C).
**Fry the Egg Rolls:**
- Fry the egg rolls in batches, 2-3 at a time, for 2-3 minutes per side or until golden brown and crispy.
- Remove with a slotted spoon and place on paper towels to drain excess oil.
**Make the Dipping Sauce:**
- In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, and hot sauce. Adjust seasoning to taste.
**Serve:**
- Serve the egg rolls warm with dipping sauce on the side.