Baked Spring Rolls

From Food Network Magazine August/September 2009

• Ready In: 1 hr
• Serves: 14
• Yields: 14 rolls

Ingredients

• Spring Rolls

• 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

• Sauce

• 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.