Osenbei or rice cracker is generally made with rice flour, but you can find wheat osenbei as well in Japan. This one is not your usual osenbei or rice cracker you find packaged as it uses spring roll wrappers. You can also use gyoza, potsticker, or wonton wrappers too. If using wonton wrappers, this recipe makes about 15-16 wrappers. Instead of the bigger egg roll wrappers I prefer wonton wrappers for the ease of eating by hand. In place of crab, you can also substitute canned tuna as well. The topping can be prepared ahead of time but spread on the spring roll wrappers just before baking and serving. Original recipe comes from Shunju Restaurant in Tokyo, Japan.