Baked spring rolls with crab filling

Ingredients:

Spring rolls

• 450 g lump crab meat, sorted
• 1 slice (60 g) of ham, cut into small cubes
• 4 tsp vegetable oil + extra for greasing
• 1 tbsp chopped peeled ginger
• 2 cloves garlic, chopped
• 4 green onions, chopped
• 1.5 cups finely shredded white cabbage
• 1 medium carrot, grated
• 1/4 cup chopped fresh cilantro
• 1 teaspoon Asian chili paste with garlic
• 1.5 tsp. dark sesame oil
• 1 tbsp soy sauce
• 1 tbsp. l. rice vinegar
• 14 square spring roll sheets
• Protein of 1 large egg

Sauce

• 2 tablespoons soy sauce
• 2 tbsp. l. rice vinegar
• 1 tbsp. l. mirin (sweet rice wine)
• 1 tsp chopped peeled ginger
• 1 green onion, thinly sliced

Preparation:

1. Preheat oven to 220°C.
2. Prepare the fillingIn a small nonstick skillet over medium heat, fry the ham in 2 teaspoons vegetable oil until crispy, 2 to 4 minutes. Add the ginger, garlic, and green onions; cook until fragrant, about 1 minute.
3. In a large bowl, combine the cabbage and carrots with the hot ham. Add the crab meat, cilantro, chili-garlic paste, 1 teaspoon sesame oil, soy sauce, and vinegar; stir.
4. Roll up the spring rolls. Prick each roll with a skewer in several places to allow steam to escape.
5. Place a wire rack in a baking dish and brush with vegetable oil. Combine the remaining 2 teaspoons of vegetable oil with 1/2 teaspoon of sesame oil; lightly brush the rolls. Arrange them on the rack; bake until golden brown on top, about 15 minutes. Flip the rolls; bake until golden brown and crisp on the other side, 8 to 10 minutes.
6. Meanwhile, combine all the sauce ingredients in a small bowl. Serve with rolls for dipping.