Scotch Egg Rolls
A fun twist on a classic, these Scotch Egg Rolls are filled with cooked sausage, chopped egg and Irish cheddar cheese.
Servings 12
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.