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Chinese-American·Appetizer

Easter Ham Egg Rolls

A clever way to use leftover holiday ham, these crispy egg rolls feature a savory filling of ham, cabbage, and mushrooms. The secret technique involves adding dry rice vermicelli noodles directly to the sautéed vegetables to absorb excess moisture and concentrate the flavor.

Prep

30m

Cook

20m

Total

50m

Serves

12

Method

  1. 01

    Prepare the vegetables by cutting the carrot into thin matchsticks, slicing the cabbage and mushrooms thinly, and cross-cutting the green onions. Alternatively, use a pre-made coleslaw mix to save time.

    Step 1
    Watch · 0:28
  2. 02

    Heat a tablespoon of oil in a large skillet over medium-high heat. Sauté the minced garlic and ginger for 30 seconds without browning. Add the carrots, cabbage, green onions, and mushrooms with a pinch of salt. Sauté for 1–2 minutes until the vegetables begin to soften and slump.

    Step 2
    Watch · 2:38
  3. 03

    Stir in the sesame oil and oyster sauce. Add the dry, uncooked rice vermicelli noodles directly into the pan. Toss with tongs until the noodles soften and absorb the liquid from the vegetables. This prevents the filling from being soggy.

    Step 3
    Watch · 3:34
  4. 04

    Transfer the vegetable mixture to a bowl. Mix in the green peas, diced ham, cayenne pepper, and black pepper. For best results, chill the filling in the refrigerator for a few hours to allow the flavors to meld and the noodles to finish absorbing moisture.

    Step 4
    Watch · 5:14
  5. 05

    Lay an egg roll wrapper like a diamond. Paint the edges with egg wash. Place about 1/3 cup of filling on the bottom third. Fold the bottom corner over the filling, tuck in the sides tightly, and roll up to the top point. Keep unused wrappers covered with a damp paper towel.

    Step 5
    Watch · 6:40
  6. 06

    Heat about 1 inch of vegetable oil in a skillet to 350°F (175°C). Fry the egg rolls seam-side down first. Cook for 4–5 minutes, flipping every minute to ensure even browning and to prevent dark spots, until the wrappers are blistered and golden brown. Drain on paper towels before serving.

    Step 6
    Watch · 8:16

From Chef John

  • “An underfilled egg roll is an evil egg roll.”
  • “Fork don't lie.”
  • “You are after all the Dave Grohl of your Easter egg roll.”