Easter Ham Egg Rolls (Print Version)
# Ingredients:
→ Filling
01 -
1 tablespoon vegetable oil
02 -
1 tablespoon minced or finely grated fresh ginger
03 -
3 cloves garlic, minced
04 -
1 cup julienne or shredded carrot
05 -
4 cups thinly sliced green cabbage
06 -
1/3 cup thinly sliced green onions
07 -
1/2 cup thinly sliced large brown button mushrooms
08 -
1/2 teaspoon kosher salt
09 -
2 teaspoons sesame oil
10 -
2 tablespoons oyster sauce
11 -
2 ounces dry rice vermicelli noodles
12 -
1/2 cup frozen green peas, thawed and well drained
13 -
6 ounces deli ham, cut into thin strips
14 -
1/4 teaspoon cayenne pepper
15 -
1/4 teaspoon freshly ground black pepper
→ Assembly
16 -
14 large (6 to 7-inch) square egg roll wrappers
17 -
1 large egg, beaten with 1 teaspoon water for egg wash
→ Frying
18 -
2 cups high smoke point vegetable oil, or as needed
→ Optional Mustard Sauce
19 -
3/4 cup yellow or Dijon mustard
20 -
1/4 cup seasoned rice vinegar
21 -
1 tablespoon Sriracha hot sauce, or to taste
# Instructions:
01 -
Heat 1 tablespoon of vegetable oil in a pan over medium-high heat. Add garlic and ginger, stirring until fragrant but not browned, approximately 30 seconds. Add carrot, cabbage, green onions, mushrooms, and salt. Cook while stirring for a few minutes until vegetables start to soften.
02 -
Stir in sesame oil and oyster sauce, cooking for an additional minute. Reduce heat to medium-low. Add uncooked vermicelli noodles and use tongs to combine them with the hot vegetable mixture until noodles separate and are uniformly mixed.
03 -
Transfer the vegetable and noodle mixture to a bowl. Add peas, ham, cayenne, and black pepper. Mix thoroughly, taste for seasoning, and adjust salt if necessary. Allow the mixture to cool and refrigerate until ready to use.
04 -
Place an egg roll wrapper on a clean surface in a diamond shape. Brush the edges with egg wash. Add about 1/3 cup filling to the lower third of the wrapper. Fold the bottom over the filling, roll it once, fold in the sides tightly, and continue rolling until sealed. Repeat with all wrappers and filling.
05 -
Heat oil in a deep-fryer or large saucepan to 175°C (350°F). Fry egg rolls for 4 to 5 minutes or until browned and crisp. Drain on paper towels and allow to rest for 1-2 minutes.
06 -
Whisk mustard, rice vinegar, and Sriracha together in a bowl. Serve alongside egg rolls or use a preferred dipping sauce.
# Notes:
01 -
To ensure even browning during shallow frying, turn the egg rolls every minute.
02 -
Using pre-packaged coleslaw mix eliminates the need for chopping cabbage and carrots.
03 -
For a crunchier texture, cut vegetables into larger matchsticks and cook them for less time.