Baked Spring Rolls

By Venzie

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

Details

Adapted from folegattiadvocacia.com.br

Preparation

Step 1

Prep 25 min Inactive Prep-- Cook 30 min Total:55 min

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. 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.