Easter Ham with Veggie Rolls (Print Version)
# Ingredients:
01 -
1 tablespoon vegetable oil
02 -
1 tablespoon minced or finely grated fresh ginger
03 -
3 cloves garlic, minced
04 -
1 cup julienne or shredded carrot
05 -
4 cups thinly sliced green cabbage
06 -
1/3 cup thinly sliced green onions
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1/2 cup thinly sliced large brown button mushrooms
08 -
1/2 teaspoon kosher salt
09 -
2 teaspoons sesame oil
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2 tablespoons oyster sauce
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2 ounces dry rice vermicelli noodles
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1/2 cup frozen green peas, thawed and well-drained
13 -
6 ounces deli ham, cut into thin strips
14 -
1/4 teaspoon cayenne pepper
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1/4 teaspoon freshly ground black pepper
16 -
14 large (6 to 7-inch) square egg roll wrappers
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1 large egg, beaten with 1 teaspoon water for egg wash
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2 cups high smoke point vegetable oil for frying, or as needed
19 -
3/4 cup yellow or Dijon mustard
20 -
1/4 cup seasoned rice vinegar
21 -
1 tablespoon Sriracha hot sauce, or to taste
# Instructions:
01 -
Heat 1 tablespoon vegetable oil over medium-high heat. Add garlic and ginger; stir-fry until fragrant but not browned, about 30 seconds. Add carrot, cabbage, green onions, mushrooms, and salt. Cook, stirring, until vegetables slightly soften, about 2 to 3 minutes.
02 -
Stir in sesame oil and oyster sauce. Cook for 1 more minute and reduce heat to medium-low. Add uncooked vermicelli noodles, using tongs to toss and combine with the hot vegetable mixture until the noodles loosen and mix evenly.
03 -
Transfer the mixture to a bowl. Add peas, ham, cayenne, and black pepper. Mix thoroughly and adjust seasoning with additional salt if desired. Allow the filling to cool, then cover and refrigerate until ready to use.
04 -
Place 1 egg roll wrapper on a clean surface in a diamond shape. Brush the edges with egg wash. Spoon about 1/3 cup filling onto the bottom third of the wrapper. Fold the bottom tip over the filling and roll once. Fold in the sides and continue rolling until sealed with the seam at the bottom. Repeat with the remaining wrappers.
05 -
Heat oil in a deep fryer or large saucepan to 175°C (350°F). Fry the egg rolls, turning occasionally, until crisp and golden brown, about 4 to 5 minutes. Drain on a paper towel-lined plate. Allow to cool slightly before serving.
06 -
Whisk mustard, rice vinegar, and Sriracha in a small bowl. Serve as a dipping sauce alongside the egg rolls.
# Notes:
01 -
For a crunchier texture, reduce vegetable cooking time or cut vegetables into larger matchsticks.
02 -
Store-bought coleslaw mix can be substituted for cabbage and carrot for convenience.
03 -
If shallow frying, turn egg rolls every minute for even browning.