Recipe courtesy of Lauren Kempees

Baked Spring Rolls

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  • Level: Easy
  • Total: 55 min
  • Prep: 25 min
  • Cook: 30 min
  • Yield: 14 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. Wrap the spring rolls (see right). Pierce each roll with a skewer in a few places to prevent bursting.
  4. 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.
  5. Meanwhile, mix all the sauce ingredients in a small bowl. Serve with the warm spring rolls.