Combine green onion, ginger, garlic, jalapeno, crab meat, mayonnaise, bread crumbs, chili paste, egg, egg yolk, cilantro in a medium sized bowl. Salt and pepper to taste. Cover and refrigerate until ready to use.
Working with rice paper takes some finesse, so it's a good idea to practice with one or two until you're comfortable.
Line a baking sheet with parchment paper.
Fill a large flatish pan with water, and float the rice paper on it for about five minutes.
Check the crab mixture. If it's very wet, you'll have to drain or squeeze out some of the moisture.
Remove a sheet of rice paper from the water and put it on a clean cutting board. It's easy to tear the rice paper at this stage, so pat it dry gently.
Spoon about 3/4 cup of the crab mixture on top and fold the edges of the rice paper over the filling. Set aside on the prepared baking sheet.
Repeat with remaining rice papers and filling.
Cover the baking sheet with plastic wrap and put it into the refrigerator for a half hour or an hour. This helps keep the crab cakes from breaking up in the next part.
In a medium skillet, heat the oil over medium-high heat. Working in batches if necessary, place the crab cakes in the skillet and saute until golden brown. Turn the crab cakes and saute on second side until golden brown.
For the sauce:.
Combine homemade mayonnaise, chopped cilantro, lime zest, lime juice, grated ginger. Let this sit for at least an hour so the flavors mingle.