Makes about 16 rolls Difficulty
1 lb shelled and cooked crab meat 1 lb shrimp 1 egg 1 Tablespoon chopped fresh ginger 1 teaspoon hot sesame oil 1/2 cup chopped green onions, 1/4 cup packed cilantro Kosher salt and fresh ground pepper *Small rice papers Peanut oil for frying
Place crab, shrimp, 1 egg, ginger and sesame oil in a food processor. Pulse until just chopped and blended. Transfer ingredients to a small bowl and mix in green onions and cilantro. Sprinkle with salt and pepper. Add water to a deep plate or dish and submerge about 4-5 rice papers in water for about 45 seconds or until very pliable. Carefully arrange the soaked sheets in a single layer on paper towels to drain. Working with 1 soaked sheet at a time and keeping the remaining sheets covered with damp paper towels, put the sheet on a clean, dry work surface. Arrange about 2 tablespoons of filling in a horizontal line across the bottom, leaving a 1 inch border on the bottom edge and on each side. Roll up filling tightly in sheet, folding in 2 sides of the sheet to completely enclose the filling, and continue rolling into a tight round packet. Continue with remaining filling. Fill a fryer or large heavy skillet with oil, about 1/3 full over high heat to 350 degrees F. Add rolls and fry for about 5 minutes or until brown. Do not crowd the pan. Transfer browned rolls to a paper towel and continue with the rest of the rolls. Let cool slightly and serve.
*Rice papers can be found in asian markets or the asian section of grocery stores.