Baked Spring Rolls
crabmeat, cabbage, ham, carrot, scallions, egg, vinegar, soy sauce, scallion, mirin, sesame oil, ginger, garlic, cilantro
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 for Baked Spring Rolls Recipe
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
Read the full directions on Food Network
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Servings
14 servings
Tags
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