In a large mixing bowl, combine 8 ounces of cream cheese, ¼ cup of mayonnaise, and ¼ cup of sour cream. Blend until smooth, about 2-3 minutes.

Stir in 1 tablespoon of Worcestershire sauce, 2 teaspoons of Old Bay seasoning, and ¼ teaspoon of ground white pepper. Ensure the seasonings are fully integrated.

Gently fold in 1 cup of shredded cheddar cheese and 1 pound of lump blue crab meat into the mixture, being careful not to overmix.

Lay out egg roll wrappers on a flat surface, brush a thin layer of egg wash on edges, place filling, and roll tightly, sealing securely.

Arrange assembled rolls on a baking sheet lined with parchment and freeze for about 2 hours until firm.

Heat vegetable oil in a deep pan to 300°F. Fry the frozen egg rolls in batches for about 2 minutes per side until golden brown.

For dipping sauce, combine ½ cup of mayonnaise, 1 tablespoon of Sriracha, 1 teaspoon of Old Bay seasoning, and a pinch of salt. Whisk until smooth.