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, minced garlic, and diced green onions. Mix in soy sauce and sugar until smooth.

Roll out the thawed puff pastry sheet to smooth it out. Spread the creamy crab filling evenly over the pastry, leaving a ¼-inch border.

Roll the pastry tightly from one long side to create a log shape. Pinch the edges to seal well.

Chill the rolled log in the refrigerator for 15 to 30 minutes.

Slice the chilled log into ½-inch wide pinwheels and arrange them on the baking sheets.

Brush the tops with egg wash using a pastry brush.

Bake in the preheated oven for 15 to 20 minutes until golden brown, rotating the sheets halfway through.

Remove from the oven and let cool slightly before serving with dipping sauces.