Name: Baked Spring Rolls
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 14 servings
Cuisine: asian
Ingredients: 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; 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

Courtesy of Food Network Magazine

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