Easter Egg Rolls

allrecipes.com

Lauren Rentfro

1 tablespoon vegetable oil

1 tablespoon minced or finely grated fresh ginger

3 cloves garlic, minced

1 cup julienne (matchstick-cut) or shredded carrot

4 cups thinly sliced green cabbage

⅓ cup thinly sliced green onions

½ cup thinly sliced large brown button mushrooms

½ teaspoon kosher salt

2 teaspoons sesame oil

2 tablespoons oyster sauce

2 ounces dry rice vermicelli noodles

½ cup frozen green peas, thawed, well drained

6 ounces deli ham, cut into thin strips

¼ teaspoon cayenne pepper

¼ teaspoon freshly ground black pepper

14 large (6 to 7-inch) square egg roll wrappers

1 large egg, beaten with 1 teaspoon water for egg wash

2 cups high smoke point vegetable oil for frying, or as needed

subheading: Mustard Sauce (optional):

¾ cup yellow or Dijon mustard

¼ cup seasoned rice vinegar

1 tablespoon S riracha hot sauce, or to taste

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