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This hearty Easter egg roll recipe transforms leftover Easter ham into something spectacular. The crispy exterior gives way to tender vegetables, rice vermicelli, and that sweet-savory ham flavor that makes these rolls absolutely irresistible.
I first made these egg rolls the Monday after Easter when facing a mountain of leftover ham. My family now requests them year-round, not just during spring holidays, proving good food knows no season.
Ingredients
- Vegetable oil: Provides the perfect medium for stir frying and deep frying these rolls
- Fresh ginger and garlic: Create an aromatic foundation; look for firm ginger roots with smooth skin
- Carrots: Add sweetness and color; julienne cut works best for proper texture
- Green cabbage: Provides the classic crunch; thinly sliced for faster cooking
- Green onions: Bring mild onion flavor without overpowering
- Button mushrooms: Contribute earthiness and umami; choose firm mushrooms without soft spots
- Sesame oil: Delivers nutty depth; use toasted sesame oil for maximum flavor
- Oyster sauce: Adds that quintessential savory note; crucial for authentic taste
- Rice vermicelli: Creates the perfect texture backbone; soak in hot vegetable mixture rather than water
- Frozen peas: Offer bright color and sweet bursts
- Leftover Easter ham: Stars as the protein component; deli ham works perfectly too
- Cayenne and black pepper: Provide gentle heat balance
- Egg roll wrappers: Create the crispy shell; look for fresh wrappers in refrigerated section
- Egg wash: Ensures proper sealing, preventing filling leakage
Step-by-Step Instructions
- Create Aromatic Base:
- Heat vegetable oil in a wok or large skillet over medium high heat until shimmering but not smoking. Add garlic and ginger, stirring constantly for 30 seconds to release their fragrance without browning. The aroma should be noticeable but not burnt smelling. This foundational step flavors the oil that will season all other ingredients.
- Add Vegetables:
- Add carrots, cabbage, green onions, mushrooms, and salt to the fragrant oil. Maintain medium high heat, stirring frequently for 3 to 4 minutes. You want vegetables just starting to soften but still maintaining some texture. They should bend slightly when pinched but not be completely limp. The cabbage will release moisture and slightly reduce in volume.
- Incorporate Sauces:
- Pour in sesame oil and oyster sauce, continuing to cook for exactly one minute. This allows the sauces to coat the vegetables and begin to caramelize slightly. The mixture will become more aromatic and take on a glossy appearance as the oyster sauce works its magic.
- Add Noodles:
- Reduce heat to medium low and add dry vermicelli noodles directly to the hot vegetable mixture. Use tongs to continuously turn and fold the noodles through the vegetables. The residual heat and moisture will soften the noodles in about 2 minutes. They should become pliable and translucent when properly hydrated. This method infuses the noodles with flavor rather than bland water soaking.
- Complete Filling:
- Transfer everything to a mixing bowl and add peas, ham strips, cayenne, and black pepper. Mix thoroughly using tongs or two large spoons until every component is evenly distributed. Taste and adjust salt if needed. Allow mixture to cool completely in refrigerator, at least 30 minutes. This cooling step is crucial for easier rolling and prevents wrapper sogginess.
- Roll Egg Rolls:
- Place egg roll wrapper on clean surface positioned as a diamond. Brush all edges with egg wash using a pastry brush or fingertip. Place approximately 1/3 cup filling in bottom third of wrapper, shaped into a horizontal line. Fold bottom corner over filling, ensuring it's snug but not so tight that it tears. Fold side corners inward, then continue rolling upward until completely sealed with seam on bottom.
- Fry to Perfection:
- Heat frying oil to exactly 350°F in deep fryer or heavy bottomed pot. Carefully place egg rolls in hot oil, working in batches to avoid overcrowding and temperature drops. Fry for 4 to 5 minutes, turning occasionally until deep golden brown and crispy all over. Remove to paper towel lined plate to drain excess oil for 2 minutes before serving.
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My absolute favorite part of this recipe is the moment the egg rolls hit the hot oil and begin their transformation. The sizzle and aroma bring back memories of my grandmother teaching me to pinch the wrappers closed just tight enough without tearing. She always said the filling should be visible through the wrapper when held to light, perfectly proportioned.
Storing Easter Egg Rolls
These egg rolls maintain their quality remarkably well when stored properly. After cooling completely, place fried egg rolls in an airtight container lined with paper towels to absorb any residual moisture. They will keep in the refrigerator for up to 3 days. To reheat, place them in a 375°F oven for 8 to 10 minutes until hot and crispy again. Avoid microwave reheating which leaves them soggy.
For longer storage, freeze uncooked assembled egg rolls on a baking sheet until solid, then transfer to freezer bags. These can be fried directly from frozen, adding about 2 minutes to the frying time. This makes them perfect for advance holiday prep when time is precious.
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Sauce Variations
While the included mustard sauce offers a tangy counterpoint to the rich egg rolls, several alternatives work beautifully. Traditional sweet and sour sauce provides a nostalgic pairing that appeals to all ages. For more complex flavor, try equal parts hoisin sauce and rice vinegar with a splash of soy sauce. A simple mixture of soy sauce, rice vinegar, and a touch of honey creates an easy dipping option with ingredients you likely have on hand.
The mustard sauce can be customized to your heat preference by adjusting the sriracha amount. For a sweeter version, add a tablespoon of honey to balance the tang. Always make sauces at least an hour before serving to allow flavors to meld properly.
The Art of Perfect Rolling
Achieving consistently beautiful egg rolls requires attention to detail. First, position your wrapper with a corner pointing toward you, creating a diamond shape. Place filling in a tight horizontal line across the bottom third, leaving at least an inch of wrapper on each side. When folding, keep tension even throughout the roll, neither too tight nor too loose. If wrappers dry out while working, cover with a barely damp kitchen towel.
For best results, roll all egg rolls before beginning to fry so they can be cooked in succession. This creates a rhythm that helps maintain oil temperature and ensures consistent browning. Always place finished rolls seam side down on your work surface while preparing the next batch to prevent unraveling.
Frequently Asked Questions
- → Can I make the egg rolls in advance?
Yes, you can prepare the filling and roll the egg rolls ahead of time. Store them covered in the refrigerator until ready to fry. Fry just before serving for the best crispiness.
- → Can I use a different protein instead of ham?
Absolutely! You can substitute the ham with cooked chicken, shrimp, or even tofu for a different flavor profile.
- → What dipping sauces pair well with these egg rolls?
Mustard sauce adds a bold flavor, but traditional options like hoisin, sweet and sour, or soy-based sauces complement these egg rolls beautifully.
- → Can these egg rolls be baked instead of fried?
Yes, you can bake them at 400°F (200°C) for 20–25 minutes, turning halfway through, until golden and crispy. Brush them with oil to help them crisp up while baking.
- → How do I store and reheat leftover egg rolls?
Store leftover egg rolls in the refrigerator in an airtight container for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) until warmed and crisp again.
- → Can I use a coleslaw mix instead of cutting fresh vegetables?
Yes, pre-packaged coleslaw mix works as a great shortcut to save time when preparing the vegetable filling.