Easter Ham and Veggie Rolls

This hearty Easter egg roll recipe has become my family's favorite way to use leftover Easter ham. The combination of crispy wrapper, tender vegetables, and savory ham creates the perfect balance of flavors and textures that everyone loves.

I first made these egg rolls after Easter when I had a mountain of leftover ham and needed something different from the usual soup or sandwich options. Now my kids request these whenever we have ham in the house, not just at Easter time!

• Vegetable oil: Provides the perfect frying medium for that golden crispy exterior
• Fresh ginger: Adds a warm spicy note that balances the sweetness of the ham
• Garlic cloves: Bring essential aromatic flavor to the filling
• Carrots: Provide natural sweetness and beautiful color contrast
• Green cabbage: Forms the backbone of the filling with its mild flavor
• Green onions: Deliver a gentle onion flavor without overpowering
• Button mushrooms: Contribute earthy umami depth
• Sesame oil: Adds distinctive nutty flavor that makes these taste authentic
• Oyster sauce: Provides rich savory complexity
• Rice vermicelli: Lightens the filling texture while absorbing surrounding flavors
• Green peas: Bring pops of sweetness and bright color
• Deli ham: The star ingredient using up those Easter leftovers
• Egg roll wrappers: Create that perfect crispy shell
• Mustard sauce ingredients: Create a tangy complement to the rich filling

Step-by-Step Instructions

Prepare the Filling Base:

Heat vegetable oil in a large skillet over medium high heat until shimmering. Add minced garlic and ginger, stirring continuously for about 30 seconds until fragrant but not browned. This creates an aromatic foundation for all other flavors.

Cook the Vegetables:

Add carrots, cabbage, green onions, mushrooms, and salt to the skillet. Stir frequently for 3 to 4 minutes until vegetables begin to soften slightly but still maintain some structure. You want them tender but not mushy for the perfect texture contrast.

Add Flavor Enhancers:

Pour in sesame oil and oyster sauce, stirring to coat all vegetables evenly. Continue cooking for one minute to allow the flavors to meld together. The sesame oil adds depth while the oyster sauce brings umami richness.

Incorporate Noodles:

Reduce heat to medium low and add the dry rice vermicelli directly to the hot vegetable mixture. Use tongs to toss continuously as the noodles soften from the residual heat. The noodles will separate and integrate with the vegetables within about 2 minutes.

Complete the Filling:

Transfer the hot mixture to a large bowl and add green peas, ham strips, cayenne, and black pepper. Mix thoroughly until everything is evenly distributed. Taste and adjust seasonings if needed. Allow the filling to cool completely before assembling.

Roll the Egg Rolls:

Place one wrapper in a diamond position on your work surface. Brush all edges with egg wash. Spoon approximately 1/3 cup filling onto the bottom third of the wrapper. Fold the bottom point up over the filling, then fold both sides in toward the center. Continue rolling upward until you reach the top point, creating a tight cylinder.

Fry to Perfection:

Heat oil to 350°F and carefully add egg rolls in small batches. Fry for 4 to 5 minutes, turning occasionally until golden brown and crispy all over. The wrapper should bubble and turn a beautiful golden color. Drain on paper towels before serving.

Prepare Dipping Sauce:

Whisk together mustard, rice vinegar, and Sriracha in a small bowl until smooth. Adjust heat level by adding more or less Sriracha according to your preference.

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The rice vermicelli is actually my favorite ingredient in this recipe. I discovered its importance by accident when I ran out of bean sprouts one day. The thin noodles absorb all the savory flavors while maintaining a delicate texture that complements the crispiness of the wrapper perfectly. My grandmother always said the secret to good egg rolls was balance between textures, and these noodles deliver exactly that.

Make-Ahead Tips

These egg rolls work beautifully as a make-ahead appetizer. You can prepare the filling up to two days in advance and store it covered in the refrigerator. The assembled uncooked egg rolls can be arranged in a single layer on a baking sheet, covered with plastic wrap, and refrigerated for up to 24 hours before frying. For longer storage, freeze the uncooked rolls individually on a baking sheet, then transfer to a freezer bag for up to three months. When ready to cook, fry them directly from frozen, adding 1-2 minutes to the cooking time.

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Perfect Pairings

These Easter egg rolls work wonderfully as part of an Asian-inspired feast or alongside more traditional Easter fare. For a complete meal, serve them with steamed rice, a simple cucumber salad dressed with rice vinegar, and perhaps some stir-fried bok choy or broccoli. If serving as appetizers, they pair beautifully with a crisp white wine like Riesling or Gewürztraminer, whose slight sweetness complements the savory filling. For beer lovers, a light Asian lager or wheat beer makes an excellent match, cutting through the richness while enhancing the flavors.

Troubleshooting Tips

The most common issue when making egg rolls is wrapper tears during rolling or frying. Ensure your work surface stays clean and dry between rolls, and don't overfill them. If you find the wrappers tearing, try double-wrapping particularly stubborn ones. When frying, maintain the oil temperature around 350°F. Too hot and they'll brown before cooking through, too cool and they'll absorb excess oil. If your egg rolls are browning unevenly, your oil level may be too low. Use enough oil to submerge the rolls halfway, then turn them regularly for even browning.

Frequently Asked Questions

→ How do I ensure my egg rolls are crispy?

Ensure the oil is heated to 350°F (175°C) before frying, and avoid overcrowding the fryer. This keeps the oil temperature consistent, resulting in perfectly crispy egg rolls.

→ Can I bake these egg rolls instead of frying?

Yes! Arrange the rolls on a baking sheet, brushing them with oil, and bake them in a preheated oven at 400°F (200°C) for about 20–25 minutes until golden and crisp.

→ What dipping sauces pair well with these egg rolls?

These egg rolls pair wonderfully with mustard sauce, hoisin, sweet and sour sauce, or even a spicy sriracha mayo.

→ Can I freeze these egg rolls for later use?

Absolutely! Freeze uncooked egg rolls on a tray until solid, then transfer them to an airtight container. Fry directly from frozen, adding a minute or two to the cooking time.

→ What vegetables can I substitute in the filling?

You can use other vegetables like bell peppers, shredded zucchini, or bean sprouts. Just ensure they’re sliced thinly to maintain the proper texture.

→ How do I prevent the filling from being soggy?

Drain excess moisture from the vegetables before assembling and avoid overfilling the wrappers. Cooling the cooked filling thoroughly also helps.