Ham Rolls Easter Style (Print Version)
# Ingredients:
→ Filling
01 -
1/2 cup peas, defrosted and drained well
02 -
1 tablespoon fresh ginger, grated or minced
03 -
1 cup shredded or matchstick carrots
04 -
4 cups thinly chopped green cabbage
05 -
2 ounces dry rice noodles (vermicelli)
06 -
1/4 teaspoon cayenne spice
07 -
3 minced garlic cloves
08 -
2 tablespoons oyster sauce
09 -
2 teaspoons sesame seed oil
10 -
6 ounces sliced deli ham
11 -
1 tablespoon vegetable oil
12 -
1/4 teaspoon freshly cracked black pepper
13 -
1/3 cup thin scallions (green onions)
14 -
1/2 cup sliced brown button mushrooms
15 -
1/2 teaspoon coarse salt
→ Assembly
16 -
1 large egg mixed with 1 teaspoon water (for sealing)
17 -
14 large egg roll wrappers (6 to 7-inch squares)
→ Frying
18 -
Vegetable oil with a high smoke point, about 2 cups or more
→ Optional Mustard Sauce
19 -
1 tablespoon Sriracha, or adjusted to your heat preference
20 -
3/4 cup yellow or Dijon mustard
21 -
1/4 cup seasoned rice vinegar
# Instructions:
01 -
Pour vegetable oil into a pan and set to medium-high heat. Toss in ginger and garlic, stirring just until you smell the aroma, which takes about half a minute. Add the cabbage, carrots, mushrooms, scallions, and salt. Stir often while cooking for a few minutes, letting the veggies soften slightly.
02 -
Drizzle sesame oil and oyster sauce into the veggies and keep cooking for about a minute. Lower the stove to medium-low. Toss in the dry noodles and use tongs to carefully mix them with the warm veggie mix until the noodles loosen and everything merges evenly.
03 -
Shift the noodle and veggie blend into a bowl. Mix it up with the ham, peas, black pepper, and cayenne. Taste and sprinkle more salt if needed. Let this cool off completely, then put it in the fridge until you're ready to roll.
04 -
Lay an egg roll wrapper onto a clean surface like a diamond shape. Coat the wrapper edges lightly with the egg wash. Fit about 1/3 cup of filling onto the wrapper's bottom portion. Wrap the bottom edge over the filling, give it one roll, tuck in the sides snugly, then roll it all the way to seal. Repeat for every wrapper and filling portion.
05 -
Heat your oil to 175°C (350°F) in a deep pan or fryer. Fry the rolls, turning them golden and crispy in about 4 to 5 minutes. Let them sit on paper towels for a minute or two so they drain a bit.
06 -
In a bowl, whisk together mustard, rice vinegar, and a splash of Sriracha (add more if you like it spicy). Use it as a dip alongside your crispy rolls, or go with any sauce you like.
# Notes:
01 -
To get an even brown crust when frying, flip the egg rolls about every minute.
02 -
If chopping cabbage and carrots sounds like a hassle, grab some pre-shredded coleslaw mix instead.
03 -
Want extra crunch? Slice your veggies into bigger pieces and cut their cooking time.