In a large mixing bowl, combine the lump crab meat, breadcrumbs, and vegetables. Drizzle lemon juice and add seasonings. Mix gently to keep crab intact.

Lay an egg roll wrapper on a flat surface in a diamond shape. Place 2 tablespoons of filling in the center. Fold bottom corner over filling, fold sides in, and roll tightly. Seal with water.

Heat oil in a deep skillet or fryer to 350°F (175°C). Allow to heat for about 10 minutes.

Carefully place the egg rolls in the hot oil. Fry for 3-4 minutes on each side or until golden-brown. Drain on paper towels.

Serve warm with dipping sauces like tartar, spicy aioli, or lemon butter.