Easter Egg Rolls | Food Wishes

There are no eggs in egg rolls, so these are not made with Easter eggs, but I cannot think of a better use for leftover Easter ham. Although, they would be great anytime using some sliced deli ham instead, so no need to wait until a holiday. These crispy appetizers are filled with tender veggies and rice vermicelli, which works perfectly with the sweet-salty-savory flavor of ham. Enjoy!

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Hello this is Chef John from foodwishes.com with Easter egg rolls that’s right there are no eggs and egg rolls which makes the name one of our great culinary Mysteries so if you were hoping to see egg rolls made from Easter eggs that is not happening but what I hope will

Happen is that you use some of your leftover Easter ham to make these egg rolls or if times are tough just get some deli ham and serve these for Easter but either way to get started we do a little bit of vegetable prep and while I

Show you this I’ll explain why you might not have to do it but anyway I’m going to take a couple inch section of carrot which is round and cut a slice from The Edge so we can lay it flat which makes it a lot safer and easier to make like

E/ in cuts and once we slice in about half to 2/3 of the way we will turn it on to the larger flat side and continue our slices and when it gets too small the safely cut will just eat the rest and that’s it once our carrot is cut like

That we will simply stack up two or three of these pieces at a time and then slice every eighth inch or so to make beautiful almost perfect match sticks and know they absolutely do not have to be perfect which is good because they won’t be so that’s how we’ll do our

Carrot and then as far as the Cabbage goes we’ll take a half a small head and we will trim out the core with a couple angle cuts at the bottom except hold on these carrot shreds are bugging me there we go but anyway once we remove the core

We will lay that flat side down and we will cut this nice and thinly or at least that’s how I’m going to do it since I like my veggies to be tender in an egg roll and not crunchy so if you want more of a bite you can cut this a

Little thicker and then one sliced I do like to cut everything in half so those pieces aren’t so long oh and the reason you might not have to do this is because pretty much every grocery store now sells a pre-made COA mix and if you want

To save time and use that go ahead but doing it yourself is definitely better and only takes a couple minutes and then besides the carrot and cabbage we’ll also slice up some green onions which a lot of people like to cut the long way but sometimes they’re kind of fibers so

I do prefer this cross cut and then last but not least I’m going to take some mushroom caps that I’ve removed the stem from and we’ll slice those up nice and thin and yes using dried soaked mushrooms is very traditional in egg rolls but for this

Version I’m going to go with the fresh and that’s it once our veggies are prepped we’ll head to the stove where we’re going to sizzle some mined up garlic and ginger and a little bit of oil set over medium high heat and we really don’t want this to Brown so we’re

Only going to give it about 30 seconds at which point we’ll add our sliced vegetables and we’ll give everything a quick mix which I started doing with this spoonula but for veggies cut like this I think tongs are going to do a better job so I’m going to go ahead and

Stop and grab those but before I do I’m going to toss in a nice big pinch of salt and and then as promised I’m going to go ahead and work this over with my tongs and then what we’ll do is cook this for about a minute or two or just

Until those veggies soften up and kind of slump in the pan and get sort of steamy which to me should look something like this and once that’s been accomplished I’m going to go ahead and add a couple teaspoons of sesame oil as well as a couple tablespoons of oyster

Sauce which yes should ideally be made with oysters so check the label and then once those are in we’ll give everything a quick but thorough stir at which point we’ll reduce our heat to medium low and we will add the last main ingredient which is a couple ounces of rice verelli

Noodles and yes I do like to add these uncooked which is highly unusual not to mention controversial okay traditionally these would be briefly cooked first but what I like to do is add them uncooked like this and then use my tongs to mix them into that hot wet vegetable mixture and

It does take a few seconds for those to start loosening up and absorbing moisture but once they do start to separate they’re fairly easy to mix in and the reason I don’t cook them first is because that way they’re going to soak up water whereas with my method

They’re soaking in all the flavorful juices from this veggie mixture and not only that but because they weren’t precooked they’re going to continue to soak in moisture and as any egg roll Master will tell you excess moisture in the veggies is the most common cause for

Bad egg rolls and don’t worry if you have a few spots where the new noodles aren’t separated okay this is going to get mixed again and also we can do some fine tuning when we fill our wrappers but anyway we’ll mix everything together until it looks like this at which point

We’ll pull that off the heat and transfer it into a bowl and we’ll add the rest of our ingredients including some nice green peas and I was hoping the market had some beautiful snow peas which they didn’t which would have been perfect to cut the match sticks and add

Into this but the green peas looked and tasted fine and that’s it we can now go ahead and slice up some holiday ham which I did not have since it’s not Easter yet so I’m just going to go ahead and slice up some deli ham like this and

By the way people selling ham please stop writing uncured ham on the package since if it’s uncured it ain’t ham it’s pork and just to be safe I tasted a couple pieces and verified yes it was actually ham but anyway we’ll slice that into like quarter inch pieces and add it

To our filling mixture and then before I gave this the Final Mix I decided to add a little bit of cayenne and freshly ground black pepper and by decided to I mean remember to since I usually just add that when I add the salt but anyway

No harm no fall and as long as it gets in there nobody cares when and that’s it as soon as we give this a thorough mix it’s basically ready to use and if you’re wanting egg rolls like right now go ahead and start rolling them up but I

Do think the filling benefits if we wrap it up and pop it in the fridge for a few hours just to give time for those flavors to mingle and for that vermell to continue soaking in any excess moisture but either way once we’re ready to roll

We’re going to need some of these which are large Square egg roll wrappers which are sometimes sold as spring roll wrappers and these are about 6 and 1 12 in which I think is the perfect size and as usual while we work we’ll want to

Have a damp paper towel over the top so they don’t dry out and what we’ll do for each roll is take one of these wrappers and position it like a diamond and then before we fill these we’ll go ahead and paint the edges with some egg wash which

Is simply a beaten egg with a teaspoon of water and some people do the whole surface but I think like an inch around the outside is more than enough oh and yes I guess we lied when we said there’s no egg and egg rolls since technically now there is and once that’s been

Painted on as shown we’ll go ahead and transfer on one3 cup of filling centered on the bottom third of our wrapper and I know it looks like a lot but it’s not it’s the perfect amount okay an underfilled egg roll is an evil egg roll

And then what we’ll do is take the point at the bottom and fold it over the top and we’ll make sure our filling is nice and evenly positioned and then we’ll give this one roll before folding in the sides and once our filling is covered and our sides are pretty straight we

Will finish the roll and once it’s completed we will want that pointy end of the wrapper on the bottom and that’s it one perfectly rolled egg roll or at least close enough for me all right so let me show you that one more time except this one will do a little bit

Better and by that I mean we’ll give it a little bit of an extra roll before we fold in the sides okay it’s very key that the filling is covered with wrapper before you finish rolling this up and also make sure you get your sides nice and straight if not angled slightly

Towards the middle which is going to allow you to roll this up into a nice neat package and just like the first one we will end up with the point at the bottom oh and if anything falls out you get to eat that and once these are rolled they

Are ready to fry although you can if you want wrap these up and pop them in the fridge until you are ready okay I do prefer to fry these fresh but you can make them ahead like even up to the night before but anyway I’m starving so

I’m going to fry up four which I’m going to do in about an inch of 350° oil and at that temperature these are going to take about four to 5 minutes to cook and I’m not really sure if it matters but I do like to start with the seam side down

But anyway like I said we’ll fry those for about 4 minutes which we could certainly do by giving the first side two minutes and then flipping it over and then giving the second side two minutes but the method I prefer is to just let him fry for one minute and then

Flip them over and then give the other side one minute and then I like to repeat the process and flip them over again and let them fry for a minute and then flip them one last time for the final minute and I just feel like that

Works better when you’re doing sort of a shallow fry like this I think they tend to cook a little more evenly and there’s less of a chance those wrappers are going to get dark spots where they’re touching the bottom of the pan so that’s my method which is going to require a

Few extra turns and of course if you’re using an actual deep fryer and these are fully submerged in your hot oil you won’t have to worry about that but in any event we’ll cook those for about 4 minutes at which point our egg rolls should be heated through and beautifully browned

Blistered and once they are we’ll remove those to a paper towel line plate and we will let those drain and cool for a couple minutes before we dig in and yes those are gorgeous and they look very very crispy but you know what we better check oh yeah Fork don’t lie so they

Look great and they sound great so let’s go ahead and grab one and cut it in half so we can make sure they taste right and as I hope you can see we’ve achieved what I think is the perfect exterior which means it’s very crispy and crunchy

But also very very thin and for me that is the perfect combination so the texture was amazing as was the flavor okay I know ham is not a traditional filling for egg rolls but that sweet salty Savory flavor profile is absolutely perfect with those vegetables

So if you actually do end up with some leftover Easter ham I could not think of a better use for it than these and besides the taste texture and appearance being perfect I thought we nailed the perfect ratio between meat and vegetable in our vermicelli which as promised did

A perfect job of sucking up any excess moisture which is one of the big reasons these do come out so well so I could not have loved that anymore and that was without any kind of a dipping sauce so after that one I plated up the rest

Properly with a beautiful hot and sweet mustard sauce because ham and as fantastic as that first one was served as is these were even better and while I think this sweet and hot mustard sauce makes a lot of sense here you could certainly do it with something more

Traditional like a hoison sauce or a plum sauce or a sweet and sour sauce or even a nonset Chinese style hot mustard sauce so as usual how you serve these is going to be up to you I mean you are after all the Dave grow of your Easter

Egg Roll But no matter what you dip these into a properly made egg roll is never not an incredible thing to eat which which is why I really do hope you give these a try soon so please follow the links below for the ingredient amounts a printable written recipe and

Much more info as usual and as always enjoy