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Easter Egg Rolls
Easter Egg Rolls
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Elevate your Easter leftovers with these mouthwatering ham egg rolls.
Ingredients:
  • 1 tablespoon finely minced or grated fresh ginger
  • 3 garlic cloves, finely minced
  • 1 cup julienne carrot or shredded carrot
  • 4 cups thinly sliced green cabbage
  • 1/3 cup thinly sliced green onions
  • 1/2 cup thinly sliced large brown button mushrooms
  • 2 teaspoon sesame oil
  • 2 tablespoons oyster sauce
  • 2 ounces dry rice vermicelli noodles
  • 1/2 cup frozen green peas, thawed, drained well
  • 6 ounces deli ham, cut into thin strips
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 14 large (6 to 7 inch) egg roll wrappers
  • 1 beaten egg plus 1 teaspoon water for the egg wash
  • high-heat vegetable oil for frying, as needed
Instructions:
  • In a hot pan, sauté garlic and ginger in 1 tablespoon of vegetable oil until fragrant but not browned. Add carrot, cabbage, green onions, mushrooms, and salt. Stir-fry until vegetables start to soften.
  • Drizzle in aromatic sesame oil and savory oyster sauce, simmer for 1 minute; then, lower the heat to medium-low. Incorporate the raw vermicelli noodles into the mix using tongs to ensure they are fully coated. Let the noodles effortlessly unwind and blend in as you continue tossing and stirring with tongs until everything is perfectly combined.
  • Pour the mixture into a bowl, then mix in peas, ham, cayenne, and black pepper until well combined. Taste and adjust seasoning with more salt if needed. Allow the mixture to cool, wrap it up, and refrigerate until ready to use.
  • Lay an egg roll wrapper on a clean surface in a diamond shape. Brush egg wash on all edges. Place 1/3 cup of filling in the center of the bottom third of the wrapper. Fold the bottom tip over the filling and roll once. Fold in the sides to cover the filling evenly. Roll up the egg roll, with the seam at the bottom. Repeat with remaining wrappers and filling.
  • Preheat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C. Fry egg rolls until golden and crispy, about 4 to 5 minutes. Place on paper towel-lined plate to drain and rest briefly before serving.
  • Combine tangy mustard, rice vinegar, and spicy sriracha in a small bowl. Drizzle over crispy egg rolls for a burst of flavor. Enjoy with your choice of sauce or the zesty mustard sauce.

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