Easy Baked Spring Rolls Recipes

SPRING ROLL RECIPE

Steps:

• Heat oil in a skillet or wok over high heat. Add garlic, stir quickly, then add pork. Cook, breaking it up as you go, until it turns white.
• Add carrot, bean sprouts, cabbage and mushrooms. Cook for 3 minutes or until vegetables are wilted. Add cornflour, soy sauce and Oyster sauce, cook for 1 minute until the liquid is gone. The Filling should not be watery, it should be kind of sticky (watery filling = soggy spring rolls = ? ).
• Cool Filling (super speedy: spread on tray, refrigerate 5 minutes). (Hot filling = spring rolls burst open = ? )
• Mix cornflour and water in a small bowl (for sealing the rolls).
• Carefully peel off one spring roll wrapper, keep the others covered under a damp tea towel.
• Place the wrapper with the SMOOTH SIDE DOWN (Note 3) in a diamond position. Place a very heaped dessert spoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Use cornflour sludge to seal. (Watch VIDEO below). They should be about 12 cm / 5" long, 2.5cm / 1" wide once wrapped.
• Pour enough oil in a wok or large saucepan (Note 4) so it is double the height of the spring rolls. Heat on medium high until hot - stick a bamboo chopstick or wooden spoon handle in, if rapid bubbles appear, then it's hot enough.
• Carefully place spring rolls in the oil (about 4 - 5 at a time) and cook, turning occasionally, until deep golden - around 1 1/2 - 2 minutes. Transfer to paper towels to drain.
• Repeat with remaining spring rolls. Serve while hot with Sweet and Sour Sauce!
• Place spring rolls on a rack and place the rack on a tray. Spray very generously with oil all over (use canola or other natural oil). Bake at 200C/400F (standard) or 180C/350F (fan / convection) for 20 to 25 minutes until golden and crispy - no need to turn.
• Combine ingredients in a small saucepan over medium heat. Bring to simmer, stirring regularly, then simmer until it thickens to taste (about 3 - 5 minutes).

ASIAN SPRING ROLLS

Steps:

• In a small bowl, combine the lime juice, hoisin sauce and sugar; set aside. In a large saucepan, bring 2 qts. water and salt to a boil. Add noodles; cook for 2-3 minutes or until tender. Drain and rinse with cold water. , Transfer to a large bowl and toss with 2 tablespoons reserved lime juice mixture; set aside. In another bowl, combine the carrot, cucumber, jalapeno and peanuts. Toss with the remaining lime juice mixture; set aside., Soak spring roll wrappers in cool water for 5 minutes. Carefully separate and place on a flat surface. Top each with several cilantro leaves. Place 1/4 cup carrot mixture and 1/4 cup noodles down the center of each wrapper to within 1-1/2 in. of ends. , Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on serving plate. Cover with damp paper towels until serving., In a small saucepan, cook garlic and pepper flakes in oil for 2 minutes. Add the remaining sauce ingredients; cook and stir until combined and thickened. Serve with spring rolls.

CRISPY BAKED CHICKEN SPRING ROLLS

Steps:

• Preheat the oven to 400ºF.
• Sauté the garlic and ginger in the sesame and olive oils in large sauté pan set over medium-low heat.
• Add the ground chicken to the pan, breaking it apart into small pieces, and sauté until fully cooked.
• Add the mushrooms to the pan and sauté just until wilted. Remove the pan from the heat and drain out any liquid. Stir in the green cabbage, scallions and hoisin sauce until thoroughly combined. Transfer the mixture to a large bowl and let it cool for 10 minutes.
• Arrange the spring roll wrappers on a dry work surface then place 3 to 4 tablespoons of the chicken mixture in the center of each of the spring roll wrappers. Roll the wrappers around the mixture, folding the edges inward. Before your final fold, dip your fingers in water and then moisten the outer edge of the wrapper to seal the spring roll shut. (See Kelly's Notes.)
• Arrange the spring rolls in a single layer on a baking sheet lined with parchment paper or a Silpat nonstick baking mat. Brush the tops of the rolls with olive oil then bake them for 10 to 12 minutes, rotating after 6 minutes, until they're golden brown and crispy. Remove the spring rolls from the oven and serve them immediately with the sweet chili sauce.

SPRING ROLL RECIPE | VEGETABLE SPRING ROLLS

Steps:

• Add oil to a hot pan and saute spring onion whites.
• Add all the veggies except onion greens.
• Fry on a high flame until half done yet crunchy.
• Add soya sauce and vinegar. Mix well.
• Add onion greens, pepper and very little salt. Mix and off the stove.
• If you wish to use noodles, boil them al dente. Rinse well and drain completely. Add them to the stir fried veggies and fry for a min. Pour 1 tsp more soya sauce. Sprinkle some salt and pepper.
• Cool this completely.
• Place a damp cloth over the frozen sheets for 5 to 7 mins or follow the instructions mentioned on the pack.
• Spread one wrapper, place a spoonful of stuffing.
• Roll one edge towards the inner side covering the stuffing.
• Bring the sides to the center. Dampen the left over edge and roll the wrapper to seal.
• Keep them covered otherwise they will dry up..
• Heat oil until hot enough. To check drop a small piece of wrapper in the oil.
• If the oil is hot enough It rises in the oil without browning.
• Add the rolls in hot oil and fry evenly by stirring until golden. Remove them on kitchen tissue.
• Serve vegetable spring rolls hot with ketchup.
• Preheat the oven at 220 C for at least 15 minutes.
• Brush the spring rolls generously with some oil.
• Place them on a greased tray and bake for 12 to 13 mins.
• Even a wired rack works well. If needed flip them and bake for another 6 mins.
• Serve spring rolls hot with any sauce.

BAKED VEGGIE SPRING ROLLS

Steps:

• Saute garlic, ginger, and leek in large pan or wok using soy sauce as the saute liquid
• Add mushrooms, rice vinegar, and chile paste and simmer until softened.
• Add cabbage, carrot, and bell pepper and toss to coat
• Continue tossing until heated through and slightly wilted
• Place cooked veggies in fridge to cool
• Preheat oven to 425 degrees
• Prepare cookie sheet by lining with parchment paper
• Prepare work surface for wrappers - making sure it's clean and dry
• With wrap in a diamond shape - pointed side down - place 2 Tbls of filling in center
• Bring bottom of wrap up over filling to seal in veggies.
• Fold Left and Right sides over and press to seal.
• Gently roll up until last pointed side of wrap remains.
• Wet last point with water and finish rolling to seal.
• Bake for 10 minutes at 425 degrees
• Flip spring rolls over and bake another 10 minutes or until golden brown

BAKED VEGETABLE SPRING ROLLS

Steps:

• First, prepare the pastry sheets by cutting them in half so that you have 14 square sheets. Preheat the oven to 390F.
• Next prepare the vegetables by slicing them into thin strips or in a julienned fashion. (Using a julienne peeler may be an option if you have one.)
• Heat the sesame oil in a large wok, add crushed garlic (you can do this by placing the garlic under the flat side of a wide knife and pressing down firmly); cook for 2 minutes. Add the carrots, bell peppers, spring onion, cabbage and beansprouts together with the soy sauce and Chinese five spice; stir fry for 3-4 minutes, stirring regularly.
• Transfer the vegetables into a colander and allow them to cool and to let the juice run out. This will prevent the spring rolls from becoming too soggy.
• Once the vegetable filling has cooled, place two filo sheets, one on top of the other in a diamond shape, onto a clean and dry surface (using two sheets makes the spring roll more stable!). Place a small amount of the vegetable filling just below the center of the filo sheets and wrap the pasty from the bottom up over the filling. Once the filling has been covered, tuck both sides of the pastry to the center, finishing it off by rolling up.
• Repeat this until you have 7 spring rolls. Place them all onto a lined baking sheet and brush the tops with a little oil (sesame or olive). Bake in the oven for 10-12 minutes, turning once.
• Serve immediately with a dipping sauce of your choice.

EASY SPRING ROLLS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Get everyone to wash their hands and put aprons on. Sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that's fine - all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
• Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet, then give them the beaten egg and a brush so they can brush around the edges. Help them to roll the pastry up neatly by folding both sides over the filling, then rolling them up.
• Lift the spring rolls onto a baking tray, seam-side down, brush with a little more egg and sprinkle with sesame seeds, if you like. Try to remember which child made which roll to save any arguments at the end! Bake for 20-25 mins or until golden.
• While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.

CRISPY BAKED SPRING ROLLS

Steps:

• Preheat oven to 400°F / 204°C. Spray a large rimmed sheet pan lightly with nonstick cooking spray. Set aside.
• Prepare noodles according to package directions, being careful not to overcook. Drain and then spread out on a cutting board and chop into 3 inch sections (or use kitchen shears to chop).
• Line a sheet pan (separate from the one you prepared for baking) or large platter with paper towels (this is where you'll transfer the filling to cool and drain).
• In a wok or skillet over medium heat, heat vegetable oil until shimmering. Add pork and sauté, breaking it apart, until nearly cooked through, 5 to 6 minutes.
• Add oyster sauce, garlic, ground coriander, and coleslaw mix. Cook everything together until cabbage is very tender, 6 to 8 minutes more. (If the pan looks dry at any point, add a splash of water and continue cooking.)
• Add noodles to pork / cabbage mixture and continue cooking everything together until the pan is mostly dry and everything is evenly combined, ~2 minutes more.
• While the filling cools, peel the wrappers apart and line them up so they are slightly overlapping. (They can be slightly sticky, so it's easiest to do this with clean hands before filling.) Cover with a slightly damp paper towel to prevent drying out.
• Working with one spring roll wrapper at a time, place it on a flat surface with one corner facing you. Use a brush or your index finger to dab beaten egg around the edges. Fill the bottom half of the wrapper about 3 Tbsp of filling (do not overfill or they will split when baking). Fold the bottom part of the wrapper over the filling. Fold the left and right corners over the filling. Roll the spring roll securely up from the bottom to the top, making sure the filling is completely enclosed.
• Place spring rolls on prepared pan, leaving some space between them.
• When all of the spring rolls are on the pan, brush the tops and sides with oil.
• Bake spring rolls until golden brown and crisp, ~25 minutes, shaking the pan halfway through cooking.
• Serve immediately with Sweet Thai Chili Sauce.

MEXICAN SPRING ROLLS (EGG ROLLS)

Steps:

• Preheat the oven to 350F/180C.
• Combine the filling ingredients and mix well.
• Place a wrapper diagonally in front of you. Place 1/4 cup of the filling on the bottom half of the wrapper and shape into a log. If you are using egg roll wrappers, use 3 tablespoons per wrapper.
• Roll up the wrapper to halfway, then fold in the left and right sides, then roll to the end, using a little water to seal.
• Spray the spring rolls lightly, then turn each spring roll and lightly spray the other side.
• Bake for 30 minutes, turning once, until golden.
• Serve with Enchilada Sauce as the dipping sauce.

BAKED SPRING ROLLS

Steps:

• Prepare the cabbage and carrots and set them aside.
• Fry the meat until just done with the ginger, salt and sesame oil.
• Lift from the pan and put in a large bowl.
• Drain off any excess fat (but don't wash the pan) and saute the shredded cabbage and carrots with a couple tablespoons of water, until just limp and the water is gone.
• Mix with the meat.
• Brush each spring roll wrapper with oil, turn over, and put a little- one twentieth to be precise- of the filling in a tube shape diagonally across one quadrant of the wrapper.
• Fold in the side corners, then roll up to make a neat tube.
• Repeat 19 more times.
• Lay the finished spring rolls on a lightly oiled cookie tray.
• Bake at 350°F for about 30 minutes, until golden brown.
• Serve hot with plum sauce.

BAKED PORK SPRING ROLLS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
• In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
• Mix cornstarch and water in a small bowl.
• Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
• Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,

AIR FRYER SPRING ROLLS

Steps:

• Take the spring roll wrappers out of the freezer and allow to come to room temperature for about 30 minutes. Another option is to place frozen spring roll wrappers in the refrigerator to unthaw for about 2 hours. Keep sealed and do not open package or otherwise they will dry out. (If your spring rolls wrappers have been refrigerated and not frozen, you can skip this step)
• Combine the 2 tablespoons of cornstarch with 2 tablespoons of water and stir well to make your cornstarch slurry. Set aside.
• In a medium bowl add your ground pork, chopped shrimp, white pepper and salt, cornstarch, sesame oil and Shaoxing wine. Stir well and set aside to marinate.
• Slice and chop napa cabbage. Finely slice green onions. Grate carrot or finely julienne cut. Cut bean sprouts into thirds. Set aside
• In your wok/frying pan add 1 tablespoon of oil and heat to a medium high heat. Add ginger and garlic until fry until aromatic. Add the shrimp and pork mixture, more Shaoxing wine, sesame oil, white pepper and soy sauce to taste. Stir fry until pork is no longer pink and the shrimp are no longer translucent, about 2 minutes. Add prepared cabbage, carrot, bean sprouts and green onions to cooked shrimp and pork mixture in the wok and cook just until the vegetables start to give out the juice or about 1 to 2 minutes.
• Strain cooked filling mixture in colander/strainer to remove the moisture and press down to remove the excess juice from the mixture. Set aside strained filling mixture to cool. (Save the strained juice for a soup or pitch)
• Remove the spring roll wrappers from the package. Carefully remove slowly and carefully peel away one spring roll wrapper and lie on your clean working surface. Place the rest of the unused spring roll wrappers under a damp clean cloth or tea towel so they do not dry out (very important step). Stir your cornstarch slurry mixture again and have it near you.
• Place the spring roll wrapper with one of the pointed edges towards you, like a diamond. With a brush or your finger paint the outsides with the cornstarch slurry to help the spring roll stick.Place one to two tablespoon of delicious pork, shrimp and veggie filling mixture on to the pointed edge. Then, holding the spring roll firmly but gently, roll the edge over the filling mixture once. With your fingers, dab a little of the cornstarch slurry on each of the edges to help seal the spring roll. (Remember to stir the cornstarch slurry first as the cornstarch has a tendency to fall to the bottom of the bowl.)Fold in the sides and keep the spring roll tight as you gently squeeze and roll away from you.Brush another thin layer of cornstarch slurry on the back half and continue to roll tightly until sealed. Continue the same process with the remaining spring rolls wrappers and filling. (Don't worry if the first few spring rolls you try to roll look like a disaster. Practice makes perfect and you have about another 15 or so spring roll attempts to get it right)
• Preheat your air fryer to 400 degrees F (204 degrees C)
• Spray air fryer basket with a little oil spray. Spray or brush oil on all sides of the prepared spring rolls.
• Place the spring rolls in the air fryer basket making sure they are not touching. Depending on the size and model of your air fryer, you may have to cook your spring rolls in batches.
• Air fry spring rolls between 15 to 17 minutes or until golden brown on all side. Turn spring rolls midway in the cooking process. Allow to cool for a couple of minutes before eating. Enjoy!
• Preheat your oven to 190 degrees C (or 375 degrees F)
• Place seam side down on a baking sheet lined with parchment paper and a little spray oil.
• Spray or brush the spring rolls gently on both sides with a little oil. Bake seam side down for about 10 minutes. After the first 10 minutes turn the spring rolls over and brush on a little more oil and bake for an additional 10-15 minutes or until golden brown and crispy. Allow to cool for a couple of minutes before eating. Enjoy!
• In a small bowl add soy sauce, sesame oil, garlic, ginger, green onion, Chinese black vinegar (optional) and if you like it hot a little chopped bird chili. Mix well and serve as a dipping sauce for spring rolls. Also delicious with a little homemade Garlic Chili Oil, Sriracha sauce or plain.

VEGAN BAKED SPRING ROLLS

Steps:

• OVEN: Preheat your oven to 400F (200C). Line a large baking sheet with a wire rack.AIR FRYER: Preheat your air fryer to 370F (190C).
• In a large skillet or frying pan, heat the sesame oil over medium-high heat. When hot, add the cabbage, carrots, shiitake mushrooms, garlic, and ginger. Cook for about 5 minutes stirring frequently until the vegetables and mushrooms are cooked, about 5 minutes. Stir in the hoisin and soy sauce and cook 1 minute more. Remove from heat and let cool before assembling the spring rolls. You can pop it in the fridge to cool faster if you like.
• Set up a workstation with your spring roll wrappers, spring roll filling, a small bowl of water, and a baking tray fitted with a wire rack.
• To assemble the spring rolls, take a spring roll wrapper and place it on your work surface with a corner pointing up (diamond shape). Put about 2 tablespoons of the spring roll filling near the bottom corner of the wrapper. Fold up the bottom corner around the filling, then fold in both sides. Wet your finger or use a brush to wet the top edges with water to seal the spring roll. Finish rolling up the spring roll, then place on the wire rack with point side down. Repeat with remaining wrappers until all of the filling is used up.
• OVEN: Bake about 25 minutes until golden around the edges.AIR FRYER: Place the spring rolls in the air fryer, with the wrapper point side down. Place them in a single layer with room around each roll so they get air around all sides. You may need to work in batches. Fry about 20 minutes, flipping halfway through.Serve hot with sweet & sour sauce.

VEGAN "EGG" ROLLS (VEGETABLE SPRING ROLLS)

Steps:

• Take out spring roll wrappers if frozen to thaw. Heat oven to 375 °F.
• Prepare the veggies (can use a box grater or the shredding attachment of a food processor) and crumble the tofu. Then heat a large wok or frying pan on high heat.
• Add tofu to your pan with 2 tablespoons soy sauce, 2 tablespoons sesame oil and 1 tablespoon mirin. Cook for a few minutes to crisp up the tofu then remove it from the pan.
• Add 2 tablespoons cooking oil to the pan then the onion and garlic. Cook for 2 minutes.
• Add the mushrooms and cook 4-5 minutes. Add cabbage and carrots, then cook another 8 minutes or until the veggies are cooked down and there is minimal water in the bottom of the pan. You may need to strain excess water away.
• Reduce heat to medium-low and stir in 1 ½ tablespoons sugar, ¾ teaspoon black pepper, 4 tablespoons soy sauce, 2 tablespoons sesame oil and cook for another 1-2 minutes. Add the cooked crumbled tofu to the pan and mix together. Remove from heat after excess liquid has evaporated.
• Let your filling cool before rolling the spring rolls. To roll, place 3 tablespoons of the veggies onto the bottom half of the wrapper, fold 2 opposite corners over the middle so they meet in the middle and cover the filling, then pick up the bottom corner of the wrapper (closest to you) and roll it over the filling until the roll is closed.
• Bake rolls on a parchment lined baking sheet for a total of 12-15 minutes, flipping halfway through.

PORK SPRING ROLLS

Steps:

• Heat oil in a skillet or work over high heat. Add onion and stir fry until translucent. Add garlic and stir fry for about 1 minutes.
• Add the pork. Cook, breaking it into small pieces as you go, until it changes colour and is no longer pink.
• Add the shredded cabbage. Cook and stir for about 5 - 8 minutes until the cabbage has wilted and become soft.
• Add the oyster sauce, fish sauce, chicken stock powder and stir well.
• Push the meat to one side and tilt the pan, you should see some liquid run off. Taste the liquid it should be slightly salty to taste (but not too salty) if not add a little more fish sauce or oyster sauce.
• Mix well and taste the liquid again, it should be a little saltier than you usually cook.
• Place the cornflour in a small mixing bowl add a small amount of the water and mix to a paste.
• Pour the cornflour mixture into the hot pork filling and mix very well on high heat, this will thicken the filling.
• Remove from the heat and allow to cool completely before wrapping the rolls.The filling can be made and stored in the refrigerator for up to 2 days before filling the wrappers.
• Lay one spring roll wrapper on a diagonal, so that a corner point is facing you. Place about 1 heaped tablespoon of cold filling on to the centre of the wrapper, just below the halfway point.
• Pick up the tip of the corner closest to you and fold it over the filling.
• As you fold the wrapper over the filling, gently but firmly, pull back on the filling and roll it back and then forward to tuck the wrapper under the filling. Doing this will ensure that the wrapper is nice and tight around the filling.
• Next fold the left side over toward the middle. Try and keep the folded edge at a 90-degree angle. Hold the folded edge down with your left hand as you do the next step.
• Next fold the right side over toward the middle overlapping the left fold. Try and keep the folded edge at a 90-degree angle. Hold the folded edge down with your right hand.
• Tightly roll the filling up towards the top corner and seal in place. To seal the spring roll, brush the top corner with a little beaten egg and gently press onto place.
• You want the spring rolls to look something like this. The wrapper needs to be nice and tight around the filling, with no tears or holes.
• Pour enough oil into a deep pot or saucepan so, that it is more than double the height of the spring rolls. Heat the oil over a medium/high heat. Dip the end of a wooden spoon into the oil, if it bubbles rapidly around the wooden handle the oil is hot enough.
• Deep fry about 3-4 spring rolls at a time, being careful not to overcrowd the pan. Use tongs or a metal slotted spoon to turn the spring rolls over several times to ensure even browning. Cook until they just turn light golden brown. Try not to get them to brown, because they will continue to darken when removed, and could end up looking almost burnt. Remove the spring rolls from the oil with tongs or slotted spoon and allow to drain on a cake rack lined with absorbent paper.Serve hot or warm with sweet chilli sauce.

EASY SPRING ROLLS

Steps:

• Fill a 9-inch pie plate with warm water; dip 1 rice paper into the water. Transfer to a work surface and let stand for a few seconds to soften.
• Snip cooked rice noodles. Arrange 3 tablespoons noodles across the lower 1/3 of the softened rice paper. Top with 1 ounce chicken, 1/4 cup cucumber, 1 tablespoon mint, and 1/2 tablespoon sauce. Fold and lightly press bottom edge of rice paper over filling, tucking it underneath as you roll away from you. Fold in sides and continue to roll up tightly. Repeat with remaining ingredients.

BAKED VEGETARIAN SPRING ROLLS

Steps:

• Remove the frozen spring roll wrappers from the freezer and allow to come to room temperature.
• Soak the glass noodles in hot water for 10 minutes, until soft. In a large skillet over medium heat combine the 2 tsp. vegetable oil, soy sauce, softened noodles, carrots, green beans, and mushrooms over medium heat. Cook, stirring frequently, until the ingredients are evenly combined and fragrant, about 5 minutes. (The carrots and green beans should be tender, but still slightly crisp.)
• Working with one wrapper at a time, place a heaping tablespoon of the glass noodle and vegetable filling in the lower half of the wrapper. Fold the bottom edge of the wrapper up to the center of the wrapper to enclose the filling. Turn the right and left hand sides of the wrappers into the middle and roll the wrapper up towards the top. (See the pictures above.)
• Place the filled spring rolls seam-side down on parchment paper. At this point the rolls can be refrigerated for up to a day. Cover them with a slightly dampened paper towel to keep them from drying out.
• Preheat the oven to 400 degrees F.
• Pour 2 tablespoons of vegetable oil into a small bowl. Brush a large baking sheet with vegetable oil. Place the spring rolls on the baking sheet, seam-side down. Lightly brush the tops of the spring rolls with the remaining vegetable oil. Bake for 15-18 minutes, gently turning the spring rolls halfway through, until both sides are golden brown and crisp.
• Serve immediately, with Sweet and Spicy Thai Dipping Sauce (recipe below).

EASY BAKED SPRING ROLLS

Steps:

• Cut the cabbage in quarters lengthwise and cut out and discard the hard core. Slice two of the quarters thinly, and reserve the other two for another use. Cut the carrot into thin matchsticks about 1-inch long. Mix the cabbage with the carrot in a large bowl and stir in the sabal oelek (chili paste).
• Cut the tofu into 1/4-inch thick slices. Lay them out on a double-layer of paper towels. Top with another double layer of towels and gently press down on each slice with your hands to remove as much moisture as possible. Remove from paper towels and cut into tiny, 1/4-inch cubes. Place into a medium-sized bowl.
• In another bowl, combine the soy sauce, water, rice vinegar, and sesame oil. Pour over the tofu, stirring gently (I used my hands) to distribute the sauce without breaking up the tofu.
• Preheat oven to 375°F Place one spring roll wrapper on your work surface with a corner toward you. (Keep the remaining wrappers covered to prevent them from drying out.) Place a heaping tablespoon of the cabbage mixture in the center and top it with a line of tofu cubes. Bring the bottom corner over the filling and the two sides in, forming an envelope-like packet. Moisten the top corner with a little water and roll up from the bottom, pressing the edge to seal. Place seam-side down on a baking sheet lined with a silicone mat or parchment paper. Repeat with remaining ingredients.
• Bake for 6-9 minutes. Turn over and bake for another 6-10 minutes or until golden brown. Serve with a sweet and sour dipping sauce.

BAKED SPRING ROLLS

Steps:

• 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.