Lumpia Panggang

Kulit lumpia

Optional vegetables :
Potato.
Sweet potato.
Kidney bean.
Lettuce.
Sweet corn
Cabbage.
Taoge
Carrot.
Bengkoang.
Tofu.
Cilantro(Daun Ketumbar)

Slicing with food processor.

Sauce:

Taoco.
Bumbu gado2

For the Spring Rolls:

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
1 tablespoon soy sauce
1 tablespoon rice vinegar
14 square spring roll 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




Directions

1. Preheat the oven to 425 degrees. Make the spring rolls: 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.
2. 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.
3. Wrap the spring rolls (see right). Pierce each roll with a skewer in a few places to prevent bursting.
4. 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.
5. Meanwhile, mix all the sauce ingredients in a small bowl. Serve with the warm spring rolls.

Read more at: http://www.foodnetwork.com/recipes/baked-spring-rolls-recipe.html?

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