Baked Spring Rolls

When I got my latest issue of Food Network Magazine, Jim and I both agreed these were on the must try list.  They were really easy, and turned out great.  I couldn’t find spring roll wrappers at the grocery store, so I used traditional egg roll wrappers, which probably made them a little crunchier.  Also, I used the less expensive canned crab, and while it works great in my crab dip, I will spring for the $4 a can lump meant next time.  The sauce in the recipe is really good, but Jim like them with a Thai sweet chili sauce as well.  Other than that, I think this recipe would convert to a veggie or chicken spring roll recipe quite nicely.


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

For the Sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon mirin (sweet rice wine)
  • 1 teaspoon chopped peeled ginger
  • 1 scallion, finely chopped


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.

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