Baked Spring Rolls (Food Network Magazine-Aug./Sept.2009) page 72

Bernice Dray

"Slimmer Spring Rolls"
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1 h servings
Serving size has been adjusted!
Original recipe yields 14 servings

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  1. 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. 2. Toss the cabbage and carrot with the hot ham mixture in a large bowl. Add the crab, cilantro, chili-garlic paste, 1 teaspoon ssesame oil, the soy sauce and vinegar; toss.
  3. 3. Wrap the spring rolls. Pierce each roll with a skewer in a few places to prevent bursting.
  4. 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 mihnutes. Turn the rolls; bake until golden and crisp, 8 to 10 more minutes.
  5. 5. Meanwhile, mix all the sauce ingredients in a small bowl. Serve with the warm spring rolls.


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