Baked spring rolls

1

Ingredients

  • For the spring rolls:

  • 1 (60g) rasher bacon, diced
  • 4 tsp vegetable oil, plus more for brushing
  • 1 tbsp chopped and peeled ginger
  • 2 cloves garlic, chopped
  • 4 spring onions, chopped
  • 180g finely shredded green cabbage
  • 1 medium carrot, shredded
  • 500g lump crabmeat, picked over
  • 20g fresh coriander, roughly chopped
  • 1 tsp Asian chilli-garlic paste
  • 1.5 tsp toasted sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 14 square spring roll wrappers
  • 1 large egg white

  • For the sauce:

  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp mirin (sweet rice wine)
  • 1 tsp chopped peeled ginger
  • 1 spring onion, finely chopped

Use imperial measurements

Method

How to make Baked spring rolls

1) Preheat the oven to 220C/Gas Mark 7. Place a small, non-stick frying pan over a medium heat, add the bacon and fry until crisp, about 2 to 4 minutes. Add the ginger, garlic and onions. Cook for one more minute, until fragrant.

2) Toss the cabbage and carrot with the bacon mixture into a large bowl. Add the crab, coriander, chilli, 1 tsp of the sesame oil, the soy sauce and vinegar. Mix well.

3) Spoon a little of the filling into each wrapper and roll up. Pierce each roll with a skewer in a few places to prevent bursting.

4) Place a rack in a grill tray and brush with vegetable oil. Mix the remaining vegetable oil and sesame oil and lightly brush on the rolls. Place the rolls onto the rack and bake in the oven until golden on top, about 10 minutes. Turn the rolls and bake until golden on the other side, about 15 minutes.

5) Meanwhile, mix all the sauce ingredients together in a small bowl. Serve with the warm spring rolls.

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