These Spring Rolls were a treat! They only have 2 grams of fat in them whereas the normal spring roll has 9 grams. The article I pulled the recipe from was on lightening up your cooking, and by doing so, not missing out on the things you love to eat. For me, spring rolls! I always shy away from eating spring rolls as most of them are deep fried, but these had a nice twist of being baked. We've missed a few weeks of girl's nights (summer wedding madness for most), but I'm looking forward to making this for the group. yum yum....enjoy!
Baked Spring Rolls
from The Food Network Magazine
For the Spring Rolls:
1 2oz piece deli ham, finely diced
4 tsp. vegetable oil, plus more for brushing
1 tbsp. chopped, peeled ginger
2 cloves garlic, 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 tsp. Asian chili-garlic paste
1 1/2 tsp. toasted sesame oil
1 tbsp. soy sauce
1 tbsp. rice vinegar
14 square spring roll wrappers
1 large egg white
1. Preheat oven to 425*. Make the spring rolls: Cook the ham in 2 tsp. veggie oil in a skillet over medium heat (2 - 4 minutes). Add the ginger, garlic, scallions; cook until fragrant, about 1 more minute.
2. Toss the cabbage and carrot with the hot ham mixture in a large bowl. Add the crab, cilantro, chili-garlic paste, 1 tsp. sesame oil, the soy sauce and vinegar; toss.
3. Wrap the spring rolls (see below).
4. Place a rack in a baking dish and brush with veggie oil. Mix the remaining teaspoons of veggie oil and 1/2 teaspoon sesame oil; lightly brush on rolls. Place th rolls on the rack; bake untiil golden on top, about 15 minutes. Turn the rolls; bake again until golden brown, 8 to 10 more minutes.
5. It came with a sauce you can make, but I just bought the delicious sweet/sour sauce from the grocery store - much easier!