Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

In a mixing bowl, combine the imitation crab meat, softened cream cheese, shredded mozzarella cheese, minced garlic, diced green onions, soy sauce, and sugar. Mix until smooth.

Flour your work surface lightly and roll out one sheet of puff pastry to an even thickness.

Spread the crab filling evenly across the rolled-out pastry, leaving a ¼-inch border around the edges.

Starting from one of the long edges, roll the pastry away from you to create a tight log shape and seal the edges.

Chill the log in the fridge for 15 to 30 minutes for cleaner slices.

Remove the log from the refrigerator and cut into ½-inch thick slices.

Brush the tops and sides of each pinwheel with egg wash.

Place the pinwheels on the prepared baking sheets and bake for 15 to 20 minutes or until golden brown.

Let them cool slightly before serving with dipping sauces.