Baked Spring Rolls

• 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

1. Preheat the oven to 425u0b0F.
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.

spring rolls, deli ham, vegetable oil, ginger, garlic, scallions, green cabbage, carrot, lump crabmeat, fresh cilantro, asian chili paste with garlic, sesame oil, soy sauce, rice vinegar, roll wrappers, egg white, sauce, soy sauce, rice vinegar, mirin, ginger, scallion

Taken from www.food.com/recipe/baked-spring-rolls-385950 (may not work)