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Got leftovers from your Easter feast? Turn that extra ham into something amazing with these crunchy egg rolls. The outside breaks with a satisfying crack while inside you'll find tender veggies, soft rice noodles, and that wonderful sweet-salty ham taste that'll have everyone asking for seconds.
I whipped these up one Monday after Easter when we had tons of ham left. Now my kids don't wait for spring holidays to ask for them - they want these tasty rolls all year long, which just goes to show good food fits any time.
Ingredients
- Vegetable oil: Used for both sautéing and deep frying your rolls to golden perfection
- Fresh ginger and garlic: They build your flavor base; grab ginger that feels heavy and has smooth skin
- Carrots: Add a pop of color and natural sweetness; cut them into matchsticks for best results
- Green cabbage: Gives that satisfying crunch; slice it thin so it cooks quickly
- Green onions: Add gentle onion flavor that doesn't take over
- Button mushrooms: Bring a meaty, earthy taste; pick ones that feel firm with no squishy parts
- Sesame oil: Adds a nutty richness; the toasted kind packs more punch
- Oyster sauce: Brings that can't-put-your-finger-on-it umami kick; don't skip this
- Rice vermicelli: Forms the base of your filling; they'll soak up flavors from your hot veggie mix
- Frozen peas: Little bursts of sweetness and vibrant color
- Leftover Easter ham: The star of the show; regular deli ham works too if you're making these off-season
- Cayenne and black pepper: Add subtle warmth without overwhelming heat
- Egg roll wrappers: Create that signature crackly outside; find them in the cold section of your grocery store
- Egg wash: Acts like glue to keep everything sealed tight
Step-by-Step Instructions
- Start With Aromatics:
- Warm up vegetable oil in a wok or big pan over medium high heat until it shimmers but doesn't smoke. Toss in garlic and ginger, stirring them around for 30 seconds to release their smell without burning. You'll know it's right when the kitchen starts to smell amazing. This flavored oil will season everything else you add.
- Cook The Veggies:
- Throw in carrots, cabbage, green onions, mushrooms, and salt. Keep the heat up and stir often for 3-4 minutes. You want them softened but not mushy. They should bend a little when you pinch them but still have some life left. The cabbage will shrink down a bit as it releases water.
- Mix In Flavoring:
- Add sesame oil and oyster sauce, then keep cooking for exactly one minute. These sauces will coat everything and start to caramelize slightly. Your veggie mix will look shiny and smell even better as the oyster sauce works its magic.
- Soften The Noodles:
- Turn heat down to medium low and drop in the dry vermicelli right into your hot veggies. Use tongs to keep turning everything so the noodles mix through. The heat and moisture will soften them in about 2 minutes. They'll turn clear and bendy when they're ready. This way they soak up all the flavor instead of plain water.
- Finish Your Filling:
- Dump everything into a mixing bowl and add peas, ham pieces, cayenne, and black pepper. Mix it all up with tongs or a couple big spoons until everything's evenly spread out. Taste and add more salt if needed. Put it in the fridge to cool completely, at least 30 minutes. This cooling step makes rolling easier and keeps your wrappers from getting soggy.
- Wrap Them Up:
- Put an egg roll wrapper on your counter like a diamond. Brush egg wash around all the edges. Put about 1/3 cup of filling across the bottom third, shaped like a line. Fold the bottom corner up over the filling, making it snug but not so tight it tears. Fold in the side corners, then keep rolling upward until it's sealed with the seam on the bottom.
- Fry Until Golden:
- Heat frying oil to exactly 350°F in a deep fryer or heavy pot. Carefully put egg rolls in the hot oil, working in batches so they've got room to swim. Fry them for 4-5 minutes, turning now and then until they're deep golden brown all over. Put them on paper towels to drain extra oil for 2 minutes before serving.
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My favorite part of making these is that special moment when they first hit the hot oil and start bubbling away. That sound and smell always takes me back to watching my grandma pinch the wrappers closed with just the right touch. She always told me you should be able to see the filling through the wrapper when you hold it up to light - not too much, not too little.
Storing Easter Egg Rolls
These egg rolls stay pretty darn good when you store them right. After they've cooled down completely, put them in an airtight container with some paper towels on the bottom to soak up any extra moisture. They'll keep in the fridge for up to 3 days. When you want to eat them again, heat your oven to 375°F and warm them up for 8-10 minutes until they're hot and crispy. Don't use the microwave - you'll just end up with sad, soggy rolls.
Want to save them longer? Freeze the uncooked rolls on a baking sheet until they're solid, then pop them in freezer bags. You can fry them straight from frozen - just add about 2 extra minutes to the cooking time. This makes holiday prep so much easier when you're running short on time.
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Sauce Variations
The mustard sauce in this recipe gives a nice tangy kick, but you've got options. Classic sweet and sour sauce works great and kids especially love it. For something more interesting, mix equal parts hoisin sauce and rice vinegar with a splash of soy sauce. Or just stir together some soy sauce, rice vinegar and a touch of honey for a super simple dip using stuff you probably already have.
You can make the mustard sauce hotter or milder by changing how much sriracha you put in. Add a spoonful of honey if you want it sweeter. Always mix your sauces at least an hour before eating so the flavors can get friendly with each other.
The Art of Perfect Rolling
Getting your egg rolls to look the same every time takes a bit of practice. Start by putting your wrapper down so it looks like a diamond with a corner pointing at you. Put your filling in a tight line across the bottom third, leaving about an inch of wrapper on each side. When you fold, keep even pressure the whole way - not too tight, not too loose. If your wrappers start drying out while you work, cover them with a barely damp kitchen towel.
It works best if you roll all your egg rolls before you start frying. This creates a good workflow that helps keep your oil at the right temperature and makes sure they all brown the same. Always place your finished rolls seam-side down on your counter while making the next batch so they don't unravel.
Frequently Asked Questions
- → Can I prep the rolls ahead of time?
Yes! You can make the filling and roll them up early. Keep them in the fridge, covered, until it's frying time. Fry when you're ready to keep them crispy.
- → What can I swap for ham?
Sure thing! Cooked chicken, shrimp, or tofu work great as alternatives for a fresh twist on the filling.
- → What sauces taste best with these?
Bold mustard is amazing, but classics like sweet and sour, hoisin, or soy-based dips pair wonderfully too.
- → Can I bake these instead of frying?
You bet! Bake them at 400°F (200°C) for 20-25 minutes, flipping halfway. Brush on a little oil to get that crisp texture.
- → How do I store and heat leftovers?
Keep any leftovers in a tight container in the fridge for up to 3 days. Reheat using the oven or air fryer at 350°F (175°C) to make them warm and crunchy again.
- → Can I use coleslaw mix to save time?
Definitely! A ready-made coleslaw mix is a handy shortcut for prepping the veggie filling.