Deep-Fried Crabmeat and Ham Rolls

The use of Southeast Asian rice paper rounds is a recent innovation of the creative Hong Kong chefs. Rice paper wrappers are lighter and more delicate than the usual flour and water variety and are especially appropriate when used with such subtle and refined flavours as crab and smoked ham. In Hong Kong, Chinese ham is used but Parma ham or Westphalian smoked ham are fine substitutes. The mint and ginger flavours enhance the taste of both the crab and the ham, making a delectable ensemble.