Easter Egg Rolls Recipe

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon minced or finely grated fresh ginger
• 3 cloves garlic, minced
• 1 cup julienne (matchstick-cut) or shredded carrot
• 4 cups thinly sliced green cabbage
• 1/3 cup thinly sliced green onions
• 1/2 cup thinly sliced large brown button mushrooms
• 1/2 teaspoon kosher salt
• 2 teaspoons sesame oil
• 2 tablespoons oyster sauce
• 2 ounces dry rice vermicelli noodles
• 1/2 cup frozen green peas, thawed, well drained
• 6 ounces deli ham, cut into thin strips
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 14 large (6 to 7-inch) square egg roll wrappers
• 1 large egg, beaten with 1 teaspoon water for egg wash
• 2 cups high smoke point vegetable oil for frying, or as needed
• Mustard Sauce (optional):
• 3/4 cup yellow or Dijon mustard
• 1/4 cup seasoned rice vinegar
• 1 tablespoon Sriracha hot sauce, or to taste

Directions

1. Heat 1 tablespoon vegetable oil over medium-high heat. Add garlic and ginger, stir-fry for about 30 seconds until fragrant but not browned.
2. Add carrot, cabbage, green onions, mushrooms, and salt to the pan. Stir frequently for a few minutes until vegetables soften slightly.
3. Stir in sesame oil and oyster sauce. Cook for an additional minute, then reduce heat to medium-low.
4. Add uncooked vermicelli noodles to the pan. Using tongs, toss the noodles with the hot vegetable mixture, allowing the noodles to loosen and separate.
5. Transfer the mixture to a bowl and let it cool. Once cooled, stir in peas, ham, cayenne, and black pepper. Taste and adjust seasoning if needed.
6. Cover the bowl and refrigerate until the filling is ready to be used.
7. To assemble the egg rolls, place an egg roll wrapper on a clean surface, positioning it in a diamond shape. Brush all four edges with egg wash.
8. Spoon about 1/3 cup of filling onto the bottom third of the wrapper, ensuring it is centered and evenly spread.
9. Fold the bottom tip of the wrapper over the filling, rolling it once to enclose the mixture. Fold in the sides, ensuring they are aligned and the filling is covered. Continue rolling until the egg roll is fully enclosed with the seam at the bottom.
10. Repeat the process with the remaining wrappers and filling.
11. Heat oil in a deep fryer or large saucepan to 350F (175C). Fry the egg rolls for 4 to 5 minutes, or until golden brown and crispy.
12. Transfer egg rolls to a paper towel-lined plate to drain. Allow them to rest for a minute or two before serving.

Optional: Mustard Sauce

13. In a small bowl, whisk together mustard, rice vinegar, and Sriracha to taste. Serve alongside the egg rolls as a dipping sauce.

Chef's Notes

If shallow frying, I like to turn the egg rolls every minute or so to ensure even browning.

For a quicker prep, you can use a store-bought coleslaw mix instead of shredding cabbage and carrots.

If you prefer a crunchier texture in your egg rolls, cut the vegetables into larger matchsticks and cook them less in the pan.

Nutrition Facts (per serving)