Baked Spring Rolls (or Wontons)

I've decided to start trying appetizers well before we're even planning a party, so that I'll have some tricks up my sleeve and won't be trying anything new when it comes time to throw the actual party. So I tried this recipe for Baked Spring Rolls that I found in Food Network Magazine. Though I accidentally doubled up on the spring roll wrappers for most of the batch, they were very good. The single-wrapper ones were much better, and when I had run out of the roll wrappers, I used some leftover wonton wrappers that I had in the refrigerator. And I actually liked those better! The edges were a little crispy, so I would probably tweak the cooking time a bit, but otherwise, I really preferred them as wontons. You could taste the flavors so much more with less dough.

...I'm only just realizing now too that I didn't bake them as long as the recipe calls far (ack!). I missed the whole step of turning them over, so mine were actually a lot less crispy than they should have been. Oh well. They were still tasty.

See! Isn't it good that I tried out this recipe before I served it at a party? Haha!

Edited to add: I did it right this time (12/27/2011), and the photo is from this successful attempt. They were really good.

Baked Spring Rolls (or Wontons)
Courtesy of Lauren Kempees for Food Network Magazine



For the Spring Rolls (or Wontons):
1 2-ounce piece deli ham, finely diced
4 teaspoons vegetable oil, plus more for brushing
1 tablespoon chopped peeled ginger
2 cloves garlic, chopped
4 scallions, chopped
1 1/2 cups finely shredded green cabbage
1 medium carrot, shredded
1 pound lump crabmeat, picked over
1/4 cup chopped fresh cilantro
1 teaspoon Asian chili-garlic paste
1 1/2 teaspoons toasted sesame oil, divided
1 tablespoon soy sauce
1 tablespoon rice vinegar
Square spring roll wrappers (or wonton wrappers)
1 large egg white

For the Sauce:
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon mirin (sweet rice wine)
1 teaspoon chopped peeled ginger
1 scallion, finely chopped

Preheat the oven to 425ºF.

Make the spring roll or wonton filling: 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.

To wrap the spring rolls: Mound 1/3 cup filling in the lower third of each wrapper, leaving a 1 1/2-inch border on the left and right. Beat the egg white with 1 tablespoon water; brush onto the wrapper edges, then fold in the two sides slightly. Starting from the bottom, roll up the wrapper to enclose the filling; gently press along the edges to seal.

To make the wontons: Put 1 tablespoon filling in the middle of each wonton wrapper. Brush egg white mixture onto the wrapper edges, then fold opposite corners of wrapper to form a triangle. Gently press along the edges to seal.

Pierce each roll or wonton 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 or wontons.