Ham and cheese egg rolls are a playful, crispy twist on the classic deli sandwich. Savory ham and melted cheese are wrapped in a crunchy egg roll wrapper and fried until golden brown. They’re perfect for parties, game day, or a fun weeknight dinner that both kids and adults will love.
Ingredients
- 12 egg roll wrappers (about 12 oz / 340 g)
- 8 oz (225 g) thinly sliced deli ham, chopped
- 1 cup (120 g) shredded cheddar cheese
- 1 cup (120 g) shredded mozzarella cheese
- 2 tablespoons (30 g) Dijon mustard (optional)
- 1 large egg, beaten (for sealing)
- Vegetable oil, for frying (about 2 cups / 480 ml)
- Salt and black pepper, to taste
Instructions
- In a medium bowl, combine the chopped ham, cheddar, mozzarella, and Dijon mustard (if using). Mix well. Season with salt and pepper to taste.
- Lay one egg roll wrapper on a clean surface with a corner pointing toward you (like a diamond). Place about 2 tablespoons (about 30 g) of the filling in the center, slightly below the middle.
- Fold the bottom corner over the filling, tucking it snugly. Fold in the left and right corners toward the center, like an envelope. Brush the top corner with the beaten egg, then roll upward firmly to seal. Repeat with the remaining wrappers and filling.
- In a large, heavy-bottomed pot or Dutch oven, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to maintain temperature.
- Carefully add 3–4 egg rolls at a time, seam side down. Fry for 2–3 minutes, turning occasionally, until golden brown and crispy all over. Do not overcrowd the pot.
- Transfer fried egg rolls to a wire rack set over a baking sheet to drain. (This keeps them crispier than draining on paper towels.) Let rest for 2 minutes before serving.
Tips
- Seal well: Make sure the edges are completely sealed with the beaten egg. If they aren’t, the filling may leak out during frying.
- Don’t overfill: Too much filling makes the wrappers hard to roll and more likely to burst. Stick to about 2 tablespoons per roll.
- Keep oil temperature steady: If the oil is too hot, the wrappers brown too quickly and the cheese may not melt. If it’s too cool, the egg rolls absorb excess oil and become greasy.
- Substitutions: Swap the ham for turkey, chicken, or a plant-based deli slice. Use Swiss, provolone, or pepper Jack instead of cheddar and mozzarella.
Serving Suggestions
Serve these egg rolls warm with honey mustard, ranch dressing, or a spicy sriracha mayo for dipping. They also pair well with a simple green salad or a bowl of tomato soup for a satisfying lunch. For a game-day spread, arrange them on a platter with other finger foods like wings or sliders.
Variations
- Baked version: Brush the egg rolls with oil and bake at 400°F (200°C) for 12–15 minutes, turning once, until golden and crisp. They won’t be as crunchy as fried, but they’re lighter.
- Air-fryer version: Preheat air fryer to 375°F (190°C), spray the rolls with oil, and cook for 8–10 minutes, shaking the basket halfway through.
- Add veggies: Sautéed onions, bell peppers, or spinach (squeezed dry) make great additions to the filling.
- Spicy kick: Add a few dashes of hot sauce or a pinch of cayenne to the filling for heat.
Storage and Reheating
Refrigerate leftover egg rolls in an airtight container for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, or until heated through and crisp. You can also reheat in an air fryer at 350°F (175°C) for 5–6 minutes. Avoid microwaving, as it makes the wrappers soggy. If you want to freeze them, arrange uncooked egg rolls on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding an extra minute or two to the cooking time.
Frequently Asked Questions
Can I use leftover ham instead of deli ham? Yes, diced leftover ham works great. Just make sure it’s finely chopped so the filling stays together.
Why did my egg rolls burst open? This usually happens if the wrappers aren’t sealed well, or if the oil is too hot and the filling expands rapidly. Make sure to seal thoroughly and keep the oil at 350°F (175°C).
Can I make these ahead of time? You can assemble the egg rolls up to a day in advance and keep them covered in the refrigerator. Fry them just before serving for the best texture.
Can I use egg roll wrappers instead of spring roll wrappers? Yes, this recipe uses egg roll wrappers, which are thicker and puff up more when fried. Spring roll wrappers are thinner and crisper, but you can use them if that’s what you have.
How do I keep them crispy after frying? Place them on a wire rack rather than paper towels, and serve immediately. If you need to hold them, keep them in a warm oven (200°F / 95°C) for up to 30 minutes.
Are these safe to eat if I’m pregnant? Yes, as long as the ham is heated to steaming hot and the egg rolls are cooked thoroughly. The filling should reach 165°F (74°C) if you’re checking with a thermometer.
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