Baked Spring Rolls
Crisp and yummy with out deep frying and stuffed full of yummy flavors these are sure to be a huge hit!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 ounce | 2- piece deli ham, finely diced |
| 4 teaspoons | vegetable oil, plus more for brushing |
| 1 tablespoon | chopped peeled ginger |
| 2 cloves | garlic, chopped |
| 4 | scallions, chopped |
| 1 1/2 cup | finely shredded green cabbage |
| 1 | medium carrot, shredded |
| 1 pound | lump crabmeat, picked over |
| 1/4 cup | chopped fresh cilantro |
| 1 teaspoon | asian chili-garlic paste |
| 1 1/2 teaspoon | toasted sesame oil |
| 1 tablespoon | soy sauce |
| 1 tablespoon | rice vinegar |
| 14 squares | spring roll wrappers |
| 1 | large egg white |
| 2 tablespoons | soy sauce |
| 2 tablespoons | rice vinegar |
| 1 tablespoon | mirin (sweet rice wine) |
| 1 teaspoon | chopped peeled ginger |
| 1 | scallion, finely chopped |
Directions:
Preheat the oven to 425 degrees. Make the spring rolls: Cook the ham in 2 teaspoons vegetable oil in a small nonstick skillet over medium heat until crisp, 2 to 4 minutes. Add the ginger, garlic and scallions; cook until fragrant, about 1 more minute.
Toss the cabbage and carrot with the hot ham mixture in a large bowl. Add the crab, cilantro, chili-garlic paste, 1 teaspoon sesame oil, the soy sauce and vinegar; toss.
Wrap the spring rolls (see right). Pierce each roll with a skewer in a few places to prevent bursting.
Place a rack in a baking dish and brush with vegetable oil. Mix the remaining 2 teaspoons vegetable oil and 1/2 teaspoon sesame oil; lightly brush on rolls. Place the rolls on the rack; bake until golden on top, about 15 minutes. Turn the rolls; bake until golden and crisp, 8 to 10 more minutes.
Meanwhile, mix all the sauce ingredients in a small bowl. Serve with the warm spring rolls.
Photograph by Kana Okada
Source: foodnetwork.com
