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Baked Spring Rolls

  • 14servings
  • 55minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 2-ounce piece deli ham, finely diced

  2. 4 teaspoons vegetable oil, plus more for brushing

  3. 1 tablespoon chopped peeled ginger

  4. 2 cloves garlic , chopped

  5. 4 scallions, chopped

  6. 1 1/2 cups finely shredded green cabbage

  7. 1 medium carrot, shredded

  8. 1 pound lump crabmeat, picked over

  9. 1/4 cup chopped fresh cilantro

  10. 1 teaspoon Asian chili-garlic paste

  11. 1 1/2 teaspoons toasted sesame oil

  12. 1 tablespoon soy sauce

  13. 1 tablespoon rice vinegar

  14. 14 square spring roll wrappers

  15. 1 large egg white

  16. 2 tablespoons soy sauce

  17. 2 tablespoons rice vinegar

  18. 1 tablespoon mirin (sweet rice wine )

  19. 1 teaspoon chopped peeled ginger

  20. 1 scallion, finely chopped

Instructions Jump to Ingredients ↑

  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.

  6. Photograph by Kana Okada

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