Lay a spring roll wrapper on the counter and brush around the edges with egg wash. Peel and butterfly the shrimp. Run a skewer or chopstick into the shrimp, leaving it at one end.
Place the shrimp on top of the spring roll wrapper. Top the shrimp with one tablespoon of cream cheese and crab meat,
a little sea weed salad and very thin layer of wasabi paste. Top with some fresh cilantro.
Roll the spring roll wrapper tightly around the shrimp. Brush the outside of the wrapper with more egg wash, to seal the shrimp inside. Sprinkle with black and white sesame seeds. Set this aside and repeat the process with additional shrimp.
Heat frying oil to 350-degrees, fry the shrimp spring rolls until they turn golden brown and begin to float. Carefully remove the shrimp from the oil and drain on paper towels.
Place a wedge of pineapple or melon in the bottom of a flower vase or decorative glass bowl. Place the shrimp sticks into the pineapple base so they resemble a flower bouquet. Add a few fruit sticks for decoration. Add a little water to the vase. Place a golf ball sized chunk of dry ice in the water. The dry ice will smoke and your guests will ooh and ahh as you bring the Shrimp Spring Rolls to the table.
* Be careful when handling dry ice. Never touch it with wet hands.
8 jumbo shrimp
8 spring roll wrappers
1 egg, beaten
1/2 cup cream cheese
1/4 cup crabmeat
1/3 cup seaweed salad
fresh cilantro, chopped
black and white sesame seeds to garnish