In a mixing bowl combine the softened cream cheese, cilantro, everything bagel seasoning and the crab meat. Mix with a hand mixer.

Take a cookie scoop and scoop the mixture into the center of an egg roll wrapper.

Take 2 corners and fold them in towards the middle.

Take the bottom corner and fold it into the middle as well.

Using your finger and a small amount of water, wet the edges of the remaining corner.

Roll the egg roll up and place seam side down on a plate. Repeat.

In a heavy bottomed pot, add ¼ cup coconut oil and heat over medium high heat.

Cook each egg roll for 45 seconds to one minute on each side, until golden brown. Depending on how high the oil is on the sides of the egg roll, you may need to flip it multiple times to brown it on all 4 sides.

Do this in batches if necessary.

When they are done, place on a paper towel lined plate.

While they cool, mix sriracha, soy sauce, and sweet chili sauce in a small bowl.

Dip the egg rolls in the sauce and enjoy!