A fun twist on a classic Scotch egg, these Scotch egg rolls are filled with cooked sausage, chopped hardboiled egg, Irish cheddar cheese and parsley then pan fried and served with a beer mustard sauce for dipping.
The first time I had a Scotch egg was at a pub near Notre Dame’s campus in South Bend, Indiana. If you aren’t familiar, a classic Scotch Egg is a hard (or sometimes soft) boiled egg wrapped in sausage, coated in bread crumbs and deep fried. I honestly thought they sounded a little weird but the ones we tried were so good! So I decided to re-create them at home. Just in a more unique way – as these Scotch Egg Rolls.
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Ingredients for Scotch Egg Rolls
- Egg Roll Wraps
- Pork Sausage
- Hard Boiled Eggs
- Irish Cheddar Cheese
- Fresh Parsley
- Mayonnaise
- Worcestershire Sauce
- Vegetable Oil
- Salt
- Butter
- Onion Powder
- Beer
- Yellow Mustard
- Sour Cream
Kitchen Tips
- Brand of egg roll wraps that I use
- Visit my recipe for Buffalo Chicken Egg Rolls to learn how to wrap up an egg roll
- Instead of deep frying, you could make these Scotch Egg Rolls in the air fryer – brush them lightly with vegetable oil and air fry, in a single layer, at 350 degrees F for 10-12 minutes
- Small cookie scoop for helping to evenly fill the egg rolls
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Scotch Egg Rolls
Ingredients
for the egg rolls
- 12 egg roll wrappers
- 1 lb pork sausage
- 4 large eggs hard boiled, peeled and chopped
- 4 oz Irish cheddar cheese shredded
- 1/4 cup fresh parsley chopped
- 2 tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 cup vegetable oil
for the mustard beer sauce
- 2 tbsp unsalted butter
- 1/2 tsp onion powder
- 1/2 cup beer I used a brown ale
- 1/3 cup yellow mustard
- 2 tbsp sour cream
Instructions
for the mustard beer sauce
- In a medium saucepan, melt the butter. Add the onion powder and beer. Whisk to combine and simmer for about 5 minutes or until the beer has reduced by about half. Whisk in the mustard and continue cooking for 2 - 3 minutes. Remove from heat and transfer to a container to cool. Once cool, whisk in the sour cream. Cover and place the beer mustard in the fridge until you are ready to serve.
for the egg rolls
- Brown the sausage, drain and allow to cool. Mix the cooked sausage with the chopped egg, shredded cheese, parsley, mayonnaise, Worcestershire sauce and salt.
- Fill each of 12 egg roll wrappers with 3 - 4 tablespoons of the mixture, roll and seal with water.
- Heat the vegetable oil in a non-stick pan over medium-high heat. Pan fry the egg rolls for 2 - 3 minutes per side (starting with the seam side down). Being careful not to crowd the pan, only fry 3 - 4 egg rolls at a time.
- Rewarm the beer mustard sauce and serve with the Scotch egg rolls.
Lisa says
Thanks for the great recipe! I’m making these for an
event soon. Can I make them ahead (without frying) and freeze them?
foodtasticmom says
I haven’t tried it, but I think that it would work. Let me know how they turn out!
Renee Goerger says
Everything is better when filled and fried in an egg roll wrapper. This looks like a real winner!!!
Renee – Kudos Kitchen
Dorothy at ShockinglyDelicious says
What a fun twist on a classic!
theviewfromGreatIsland says
What a creative idea! I think they look and sound incredible 🙂
foodtasticmom says
Thanks so much!
Becca @ Amuse Your Bouche says
This is such a fun idea! I love crispy egg rolls and Scotch egg is such a clever filling idea. Love these 🙂
foodtasticmom says
Thank you Becca!
Kathi @ laughingspatula.com says
What a clever recipe! I am such a savory girl in the morning…bet I could have these for breakfast!
foodtasticmom says
Yes I think they’d be fabulous for breakfast. Maybe skip the beer sauce though, LOL 🙂
Marianne Lindley Rogers says
Scotch eggs are some of my favorites! Can’t wait to try this iteration. And that mustard beer sauce, swoon!
foodtasticmom says
Thank you Marianna 🙂
Sarah Lemire says
This is genius!! Love egg rolls. Love Scotch eggs. Can’t wait to try this perfect combination!!
foodtasticmom says
Thanks so much Sarah 🙂