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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 14 |
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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:
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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