Photo: Baked Spring Rolls Recipe
Ingredients
For the Spring Rolls:
- 1 2-ounce 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 cups 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 teaspoons toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 14 square spring roll wrappers
- 1 large egg white
For the Sauce:
- 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
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By gingerbella
on September 03, 2012
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I made these for the second time this weekend and followed the advice of other reviewers & used the broccoli slaw. I don't use the ham, just crabmeat, and again these were a huge hit!
By awierzbicki4
Northville, MI
on July 19, 2012
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These were great! I read the other reviews and saw that several people said that the skin got hard from baking. To prevent that, right after you take the rolls out of the oven, cover them with wet paper towels for about a minute. This steams them but still keeps them crispy! I could not tell a difference between these and the fried version. I also substituted chicken for the crab because I'm allergic to shellfish, and they were still amazing! Definitely a do-over!
By LemonLaura
Akron, OH
on April 30, 2011
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Great dish with great flavor. I always omit the ham and kick up the spice level. The shells do get a little tough in the oven, but not in a bad way; just different from when they're deep fried. Honestly, I love them cold out of the fridge.
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