Baked Spring Rolls
- Ready In:
- 1hr
- Ingredients:
- 20
- Yields:
-
14 rolls
- Serves:
- 14
ingredients
-
Spring Rolls
- 2 ounces deli ham, finely diced
- 4 teaspoons vegetable oil, plus more for brushing
- 1 tablespoon chopped peeled ginger
- 2 garlic cloves, chopped
- 4 scallions, chopped
- 1 1⁄2 cups finely shredded green cabbage
- 1 medium carrot, shredded
- 1 lb lump crabmeat, picked over
- 1⁄4 cup chopped fresh cilantro
- 1 teaspoon asian chili paste with garlic
- 1 1⁄2 teaspoons toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 14 square spring roll wrappers
- 1 large egg white
-
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°F.
- 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.
- 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.
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RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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