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.
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.
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 🙂
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 🙂
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 🙂
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!
theviewfromGreatIsland says
What a creative idea! I think they look and sound incredible 🙂
foodtasticmom says
Thanks so much!
Dorothy at ShockinglyDelicious says
What a fun twist on a classic!
Renee Goerger says
Everything is better when filled and fried in an egg roll wrapper. This looks like a real winner!!!
Renee – Kudos Kitchen
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!