Savory Easter Ham Rolls

Name: Savory Easter Ham Rolls
Total time: 45 min
Yield: 12
Ingredients: 15 ml vegetable oil; 15 ml finely minced or grated fresh ginger; 3 garlic cloves, finely minced; 240 ml julienne carrot or shredded carrot; 950 ml thinly sliced green cabbage; 80 ml thinly sliced green onions; 120 ml thinly sliced large brown button mushrooms; 2.5 ml kosher salt; 10 ml sesame oil; 30 ml oyster sauce; 60 g dry rice vermicelli noodles; 120 ml frozen green peas, thawed, drained well; 170 g deli ham, cut into thin strips; 1.25 ml cayenne pepper; 1.25 ml freshly ground black pepper; 14 large (15 to 18 cm) egg roll wrappers; 1 beaten egg plus 5 ml water for the egg wash; high-heat vegetable oil for frying, as needed

A delightful twist on the classic egg roll, these savory Easter ham rolls are a perfect blend of traditional egg roll ingredients with a flavorful touch of leftover Easter ham.

45 min

easy

222kcal

calories

23g

carbohydrates

11g

fat

fiber

protein

997mg

sodium

sugar

Appetizer Dinner Asian

Ingredients

15 ml vegetable oil

15 ml finely minced or grated fresh ginger

3 garlic cloves, finely minced

240 ml julienne carrot or shredded carrot

950 ml thinly sliced green cabbage

80 ml thinly sliced green onions

120 ml thinly sliced large brown button mushrooms

2.5 ml kosher salt

10 ml sesame oil

30 ml oyster sauce

60 g dry rice vermicelli noodles

120 ml frozen green peas, thawed, drained well

170 g deli ham, cut into thin strips

1.25 ml cayenne pepper

1.25 ml freshly ground black pepper

14 large (15 to 18 cm) egg roll wrappers

1 beaten egg plus 5 ml water for the egg wash

high-heat vegetable oil for frying, as needed

Directions

Step 1

In a large skillet, heat vegetable oil over medium-high heat, then add garlic and ginger. Stir-fry for about 30 seconds until fragrant. Add carrot, cabbage, green onions, mushrooms, and salt. Cook and stir for a few minutes until the vegetables start to soften.

Step 2

Stir in sesame oil and oyster sauce, and cook for 1 minute. Reduce the heat to medium-low. Add the uncooked vermicelli noodles, and use tongs to mix the noodles with the vegetable mixture until well combined.

Step 3

Transfer the mixture to a bowl and add peas, ham, cayenne, and black pepper. Mix thoroughly and adjust seasoning if needed. Let the mixture cool, then refrigerate until ready to use.

Step 4

Place an egg roll wrapper on a clean work surface in a diamond shape. Brush all 4 edges with egg wash. Spoon about 80 ml of filling on the bottom third of the wrapper. Fold the bottom tip of the wrapper up and over the filling, then fold in the sides and roll it up tightly. Repeat with the remaining wrappers and filling.

Step 5

In a deep-fryer or large saucepan, heat oil to 175°C. Fry egg rolls until browned and crisp, about 4 to 5 minutes. Drain on a paper towel-lined plate before serving.

Step 6

Optional: Whisk mustard, rice vinegar, and sriracha together in a small bowl for a dipping sauce. Serve the egg rolls with the prepared sauce or other preferred egg roll sauce.