Baked Spring Rolls

Ingredients

• 57 g (2 oz)deli ham, finely diced
• 20 ml (4 teaspoons), plus more for brushingvegetable oil
• 15 ml (1 tablespoon)fresh ginger, peeled and chopped
• 2 clovesgarlic, chopped
• 4scallions, chopped
• 360 ml (1 1/2 cups)green cabbage, finely shredded
• 1 mediumcarrot, shredded
• 454 g (1 lb)lump crabmeat, picked over
• 60 ml (1/4 cup)fresh cilantro, chopped
• 5 ml (1 teaspoon)Asian chilli-garlic paste
• 7.5 ml (1 1/2 teaspoons)toasted sesame oil
• 15 ml (1 tablespoon)soy sauce
• 15 ml (1 tablespoon)rice vinegar
• 14square spring roll wrappers
• 1 largeegg white
• 30 ml (2 tablespoons)soy sauce
• 30 ml (2 tablespoons)rice vinegar
• 15 ml (1 tablespoon)mirin (sweet rice wine)
• 5 ml (1 teaspoon)fresh ginger, peeled and chopped
• 1scallion, finely chopped

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C.

2. 2

   Cook the aromatics

   Heat 2 teaspoons of the vegetable oil in a small non-stick frying pan over medium heat. Cook the diced ham for 2–4 minutes, until crisp. Add the ginger, garlic and chopped scallions, and cook for about 1 minute, until fragrant.

3. 3

   Mix the filling

   In a large bowl, toss the cabbage and carrot with the hot ham mixture. Add the crab, cilantro, chilli-garlic paste, 1 teaspoon of sesame oil, 1 tablespoon of soy sauce and 1 tablespoon of rice vinegar; toss to combine.

4. 4

   Fill the wrappers

   Wrap the filling in the spring roll wrappers. Pierce each roll in a few places with a skewer to help prevent it from bursting.

5. 5

   Prepare the rolls

   Set a rack inside a baking dish and brush it with vegetable oil. Mix the remaining 2 teaspoons of vegetable oil with 1/2 teaspoon of sesame oil, then lightly brush the rolls with the mixture. Arrange them on the rack.

6. 6

   Bake until crisp

   Bake for about 15 minutes, until golden on top. Turn the rolls and bake for a further 8–10 minutes, until golden and crisp.

7. 7

   Mix the sauce

   Meanwhile, stir together the sauce ingredients in a small bowl. Serve with the warm spring rolls.

What are baked spring rolls?

Spring rolls are wrapped parcels with roots in East and Southeast Asian cooking, with fillings and wrappers that vary widely by region and recipe. This version pairs crab with ham and vegetables, then bakes the rolls rather than frying them.

The crisp wrapper, savoury filling and tangy dipping sauce make these a useful starter or part of a shared meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 105 calories, 9g protein, 11g carbs, 3g fat.

The wrappers and vegetables provide most of the carbohydrates, while the crab contributes most of the protein. The ham and added oils supply much of the fat, and the soy sauce adds sodium. Pair a serving with extra vegetables for a more substantial plate.

A balanced, savoury filling

Crab: Pick through the meat carefully for any shell before mixing it in. Fold it through gently so the larger pieces stay intact.

Ham and aromatics: Crisping the ham first adds savoury flavour, while the brief cooking of ginger, garlic and scallions releases their aroma.

Keep the filling manageable

Vegetables: Shred the cabbage and carrot finely so they sit neatly inside the wrappers. Tossing them with the hot ham mixture starts to soften them before they are wrapped.

Wrapping: Keep the filling contained and avoid overfilling. The recipe also calls for piercing each roll in a few places with a skewer to help prevent bursting.

Use the rack for crispness

Rack: Brushing the rack with vegetable oil and baking the rolls on it allows heat to circulate around them. This helps the underside crisp rather than sit against the baking dish.

Oil: Brush the rolls lightly with the vegetable oil and sesame oil mixture for an even golden finish.

Look for colour and crunch

Bake the rolls at 220°C for about 15 minutes, then turn them and bake for another 8–10 minutes. The wrappers should look golden and feel crisp when ready.

The listed total time is 55 minutes; allow for assembling the filling and wrapping the rolls as well as baking.

Serve with the dipping sauce

The sauce combines soy sauce and rice vinegar with mirin, ginger and scallion. Stir it together while the rolls bake so it is ready when they come out of the oven.

Serve the rolls warm. They also work well as part of a meal with a simple salad or steamed vegetables.

Recipe notes & tips

• Pick over the crabmeat carefully before adding it to the bowl.
• Keep the vegetable shreds fine so the filling is easier to wrap.
• Avoid packing the wrappers too tightly with filling.
• Pierce each roll in a few places with a skewer as directed.
• Turn the rolls after the first bake so both sides can brown.
• Mix the dipping sauce while the rolls are in the oven.

Variations

• More vegetables: Add extra finely shredded cabbage or carrot to the filling.
• Milder filling: Reduce the chilli-garlic paste to suit your taste.
• Extra ginger: Add a little more chopped ginger to the filling for a sharper note.
• Herb change: Swap the cilantro for another fresh herb you enjoy.
• Sauce balance: Adjust the dipping sauce with a little more rice vinegar or mirin to taste.

Common mistakes to avoid

• Skipping the crab check: Pick through it first to remove any shell.
• Overfilling wrappers: Use a manageable amount so the rolls can be sealed neatly.
• Skipping the skewering: Pierce each roll in a few places to help prevent bursting.
• Crowding the rack: Leave room between rolls so hot air can circulate.
• Brushing heavily: Apply the oil mixture lightly for an even finish.
• Serving too late: Serve once baked, while the wrappers are still warm and crisp.

How to store

Refrigerate leftover rolls in a covered container and use within 2 days. Reheat in an oven until hot and crisp; the wrappers may soften during storage. Keep the sauce covered and refrigerated separately.

Frequently asked questions