Easter Egg Rolls

Name: Easter Egg Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 servings
Cuisine: Chinese, Fusion
Ingredients: 0.25 tsp Black Pepper; 0.5 cup Button Mushrooms; 0.25 tsp Cayenne Pepper; 14 whole Egg Roll Wrapper; 1 tbsp Fresh Ginger; 1 whole Green Cabbage; 4 cups Green Cabbage; 1 cup Green Onion; 0.5 cup Green Peas; 3 cloves Minced Garlic; 2 tbsp Oyster Sauce; 2 oz Rice Vermicelli; 0.5 tsp Salt; 0.25 cup Seasoned Rice Vinegar; 1 cup Shredded Carrots; 6 oz Sliced Deli Ham; 1 tbsp Sriracha; 2 tsp Toasted Sesame Oil; 1 tbsp Vegetable Oil; 0.75 cup Yellow Mustard

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 Chinese 🇨🇳Fusion Low-Carb

Easter Egg Rolls pack a crunchy, blistered shell around a savory mix of cabbage, carrots, mushrooms, vermicelli, and strips of leftover ham. Aromatic ginger, garlic, sesame oil, and oyster sauce bring depth, while a tangy mustard-sriracha dip adds punch. Serve these golden bites as a festive appetizer or party snack when you want something crisp, hearty, and crowd-pleasing.

Prep30 mins
Cook15 mins
Serves12
DifficultyMedium

1

Heat 1 tablespoon vegetable oil over medium-high heat, then add the garlic and ginger. Stir-fry until fragrant but not browned, about 30 seconds, then add the carrot, cabbage, green onions, mushrooms, and salt. Cook, stirring, for a few minutes, or until the vegetables just begin to soften and lose their rigidity.
2

Stir in the sesame oil and oyster sauce, and cook for 1 minute more; reduce the heat to medium-low. Add the uncooked vermicelli noodles, and use tongs to coat the noodles with the hot vegetable mixture. The noodles will quickly loosen and separate; continue tossing and stirring with tongs until everything is evenly mixed.
3

Transfer the mixture to a bowl, then add the peas, ham, cayenne, and black pepper. Mix thoroughly to combine. Taste and add more salt if desired. Let the mixture cool, then cover and refrigerate until ready to use.
4

Place 1 egg roll wrapper on a clean work surface in a diamond orientation. Brush egg wash on all four edges. Spoon about 1/3 cup of filling onto the bottom third of the wrapper, centered and evenly spread. Fold the bottom tip up and over the filling and roll once to cover it. Fold in the sides, covering the filling and aligning the edges straight. Finish rolling the egg roll, ending with the tip and seam on the bottom. Repeat with the remaining wrappers and filling.
5

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Fry the egg rolls until browned and crisp, 4 to 5 minutes. Drain on a paper towel-lined plate and let rest for 1 to 2 minutes before serving.
6

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