Stir together crab meat, cream cheese, scallion, Sriracha, salt, Worcestershire sauce, sugar, and garlic in a medium bowl until well combined. Spoon mixture into a large piping bag or resealable plastic bag. Cut a 1-inch hole in tip or corner. Set aside.
Place beaten eggs on a large rimmed plate. Dip both sides of 1 rice paper sheet in egg until it becomes slightly pliable, then remove, letting excess drip off. Place rice paper sheet on a clean work surface or plate.
Pipe a 5-inch line (about 4 teaspoons) of crab mixture across the bottom 1/4 of rice paper sheet, stopping about 1 inch from sides. Starting from bottom of sheet, roll rice paper, jelly roll style, over crab mixture. Place roll seam side down. Starting with one end, loosely roll up into a spiral; tuck free end underneath to secure. (If rice paper isn’t pliable enough yet, let it sit a few seconds until softened before spiraling.) Repeat with remaining egg, rice paper sheets, and crab mixture. Brush tops with remaining beaten egg, then discard excess. Sprinkle tops of rolls with sesame seeds.
Preheat a 6-quart air fryer to 400 degrees F (200 degrees C) for 5 minutes. Lightly coat air fryer basket with cooking spray. Add rice paper rolls to basket, spacing 1 inch apart; spray tops with cooking spray. Cook until golden and crispy, 12 to 15 minutes.
Transfer rolls to a serving plate. Brush with chili sauce, if desired, and garnish with scallions. Serve immediately with more chili sauce. Recipe developed by Tricia Manzanero Stuedeman
