HAM & CHEESE EGG ROLLS

Ingredients

For the Egg Rolls

• 10 Egg Roll Wrappers (standard $6\times6$ -inch square wrappers)
• 8 oz (225g) Deli Ham , thinly sliced or diced (honey ham or smoked ham works best)
• 8 oz (225g) Cheese , shredded or sliced (Sharp Cheddar, Gruyère, Swiss, or Mozzarella)
• 2 tbsp Dijon or Honey Mustard (optional spread for inner flavor)
• 1 Large Egg + 1 tbsp Water (whisked together to form an egg wash seal)
• Vegetable or Peanut Oil (for frying, if using deep fry method)
• Cooking Spray / Olive Oil Spray (if using air fryer or oven)

For the Creamy Honey Mustard Dipping Sauce

• $\frac{1}{3}$ cup Mayonnaise
• 2 tbsp Dijon Mustard
• 1.5 tbsp Honey
• 1 tsp Fresh Lemon Juice
• $\frac{1}{8}$ tsp Smoked Paprika

Instructions

Step 1: Prep the Filling & Sauce

1. In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, lemon juice, and smoked paprika until smooth. Set aside in the refrigerator.
2. In a small ramekin, beat the egg and 1 tablespoon of water to create your egg wash.
3. If using deli slices, chop the ham into small bite-sized strips or squares. Dicing the ham makes rolling easier and prevents pulling whole slices out when taking a bite.

Step 2: Assemble the Egg Rolls

1. Lay an egg roll wrapper flat on a clean surface or cutting board in a diamond shape (with one point facing toward you).
2. Lightly brush a thin layer of Dijon or honey mustard across the center of the wrapper (optional).
3. Place 15–20 grams (about 2 tablespoons) of shredded cheese in a horizontal log shape just below the center of the diamond.
4. Top the cheese with 20–25 grams (about 2 tablespoons) of diced ham. Avoid overfilling to prevent bursting.

Step 3: Roll and Seal

1. Fold the bottom point of the wrapper up and over the filling, tucking the tip under the ham and cheese snuggly.
2. Fold the left and right side points in toward the center, forming an envelope shape.
3. Lightly dip your finger or pastry brush into the egg wash and moisten the edges of the top remaining triangle point.
4. Roll the log tightly toward the top point to seal completely. Repeat for all 10 egg rolls. Keep assembled egg rolls covered with a damp paper towel so they don’t dry out.

Method A: Deep Frying (Classic & Super Crispy)

1. Fill a deep pot or Dutch oven with 2 inches of neutral high-smoke-point oil (peanut or vegetable oil).
2. Heat oil over medium-high heat until it reaches $350^\circ\text{F}$ ( $175^\circ\text{C}$ ) on a deep-fry thermometer.
3. Carefully lower 3 to 4 egg rolls at a time into the hot oil.
4. Fry for 3 to 4 minutes , turning occasionally, until golden brown and blistered.
5. Transfer to a wire rack lined with paper towels to drain excess oil.

Method B: Air Frying (Healthier & Quick)

1. Preheat your air fryer to $390^\circ\text{F}$ ( $200^\circ\text{C}$ ) for 3 minutes.
2. Lightly spray the air fryer basket with cooking oil spray.
3. Place egg rolls in a single layer, ensuring they do not touch. Lightly coat the tops of the egg rolls with cooking spray.
4. Cook at $390^\circ\text{F}$ for 4 minutes , flip them over, spray again, and cook for another 3 to 5 minutes until golden and crispy.

Method C: Oven Baking

1. Preheat oven to $425^\circ\text{F}$ ( $220^\circ\text{C}$ ) and line a baking sheet with parchment paper.
2. Arrange egg rolls seam-side down on the sheet and brush or spray generously with oil.
3. Bake for 12 to 15 minutes , flipping halfway through, until crisp and golden brown.

Nutrition

Calories: 340 kcal — · Protein: 20g 40% · Fat: 16g 21% · Carbohydrates: 28g 10% Dietary · Saturated Fat: 8g 40% · Fiber: 1g 4% · Sugar: 2g — · Sodium: 890mg 39%