For Pinwheels:

1. Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper or foil (if using foil, spray with cooking spray).
2. In a large bowl, combine the filling ingredients: imitation crab meat, cream cheese, mozzarella cheese, garlic, green onions, soy sauce, and sugar. Mix until everything is evenly combined.
3. Lightly flour a piece of parchment paper or your kitchen counter and roll out the puff pastry sheets.
4. Spread the crab filling evenly on top of each sheet of puff pastry, leaving a ¼-inch border along the edges.
5. Starting from one of the long ends, tightly roll the puff pastry into a log shape. Press the edges to seal the log.
6. Wrap the log in plastic wrap and refrigerate for 15-30 minutes to make it easier to slice (optional but recommended).
7. Once chilled, use a sharp knife to cut the log into ½-inch slices. You can make about 16 slices per log, or slice into 24-30 for smaller pinwheels.
8. Arrange the pinwheels on the prepared baking sheets, spacing them about 1 inch apart.
9. In a small bowl, whisk the egg. Brush the egg wash over the sides and top of each pinwheel.
10. Bake for 15-20 minutes, rotating pans halfway through cooking, until pinwheels are golden brown and puffed up.
11. Serve warm or at room temperature with Thai Sweet Chili sauce or spicy mayonnaise for dipping. Enjoy!