 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
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 |
2 tablespoons soy sauce |
2 tablespoons rice vinegar |
1 tablespoon mirin (sweet rice wine) |
1 teaspoon chopped peeled ginger |
1 scallion, finely chopped |
Directions:
1. Preheat the oven to 425°F.
2. 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.
3. Add the ginger, garlic and scallions; cook until fragrant, about 1 more minute.
4. Toss the cabbage and carrot with the hot ham mixture in a large bowl.
5. Add the crab, cilantro, chili-garlic paste, 1 teaspoon sesame oil, the soy sauce and vinegar; toss.
6. Wrap the spring rolls.
7. Pierce each roll with a skewer in a few places to prevent bursting.
8. Place a rack in a baking dish and brush with vegetable oil.
9. Mix the remaining 2 teaspoons vegetable oil and 1/2 teaspoon sesame oil; lightly brush on rolls.
10. Place the rolls on the rack; bake until golden on top, about 15 minutes.
11. Turn the rolls; bake until golden and crisp, 8 to 10 more minutes.
12. Meanwhile, mix all the sauce ingredients in a small bowl. Serve with the warm spring rolls.
|
|