HOW TO MAKE EGG ROLLS AND SCOTCH EGG RECIPES

Recipe by : chef ssentongo

Of course! These are two fantastic and very different “egg” dishes. One is a delicate Chinese-American appetizer, and the other is a hearty British picnic snack.

Here are detailed, easy-to-follow recipes for both.

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How to Make Classic Egg Rolls

Egg rolls are a staple of American Chinese cuisine, featuring a crispy, bubbly wrapper filled with a savory pork and vegetable mixture.

Yields: 10-12 egg rolls
Prep time: 30 minutes
Cook time: 20 minutes

Ingredients:

For the Filling:

• 1 tablespoon vegetable oil
• 1 pound ground pork (or chicken, turkey, or shredded tofu for a vegetarian version)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups coleslaw mix (or a mix of shredded cabbage and carrots)
• 2 green onions, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (or hoisin sauce for a vegetarian option)
• 1 teaspoon sesame oil
• Salt and white pepper to taste

You Will Also Need:

• 1 package of egg roll wrappers (about 12 wrappers)
• 1 tablespoon all-purpose flour mixed with 2 tablespoons water (this is your “glue”)
• Vegetable or canola oil, for frying

Instructions:

1. Cook the Filling: Heat 1 tbsp of oil in a large wok or skillet over medium-high heat. Add the ground pork and cook, breaking it up, until no longer pink. Add the garlic and ginger and cook for 1 minute until fragrant.
2. Add Vegetables: Add the coleslaw mix and green onions. Stir-fry for 3-4 minutes until the vegetables have softened but still have a slight crunch.
3. Season: Add the soy sauce, oyster sauce, sesame oil, salt, and pepper. Stir to combine and cook for another minute. Transfer the filling to a bowl and let it cool completely. (A hot filling will make the wrappers soggy and difficult to roll.)
4. Assemble the Egg Rolls:
   • Lay one egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond).
   • Place about 2-3 tablespoons of the cooled filling just below the center of the wrapper.
   • Fold the bottom corner up over the filling, tucking it in snugly.
   • Fold the left and right corners inward toward the center, forming an envelope shape.
   • Brush the top triangle with the flour-water paste.
   • Roll the packet tightly toward the remaining corner. Press to seal. The paste will act as glue. Repeat with the remaining wrappers and filling.
5. Fry the Egg Rolls:
   • In a large, heavy-bottomed pot or Dutch oven, heat about 2-3 inches of oil to 350°F (175°C).
   • Carefully place 3-4 egg rolls into the hot oil, seam-side down. Do not overcrowd the pot.
   • Fry for 2-3 minutes per side, turning occasionally, until golden brown and crispy.
   • Remove with a slotted spoon or tongs and drain on a wire rack set over a baking sheet. This keeps them crispy. Avoid using paper towels, as they can make the bottom soggy.
6. Serve: Let them cool for a few minutes before serving. They are delicious with duck sauce, hot mustard, or sweet and sour sauce.

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How to Make Classic Scotch Eggs

A Scotch Egg is a hard-boiled egg wrapped in seasoned sausage meat, coated in breadcrumbs, and deep-fried or baked to golden perfection. It’s a delicious, protein-packed snack.

Yields: 4 Scotch eggs
Prep time: 20 minutes
Cook time: 20 minutes

Ingredients:

• 4 large eggs, cold
• 1 pound bulk pork sausage (mild or sage work well)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon whole-grain or Dijon mustard
• Black pepper to taste
• A pinch of dried herbs like thyme or sage (optional)
• ½ cup all-purpose flour
• 1 raw egg, beaten
• 1 cup plain breadcrumbs (Panko work great for extra crunch)
• Vegetable oil, for frying

Instructions:

1. Cook the Hard-Boiled Eggs: Place the 4 cold eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil, then cover and remove from heat. Let sit for 9 minutes. Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Once cool, peel them carefully. The yolk should be firm but still have a slight jammy quality.
2. Prepare the Sausage Mixture: In a bowl, combine the sausage meat, Worcestershire sauce, mustard, pepper, and any optional herbs. Mix well with your hands until combined.
3. Assemble the Scotch Eggs:
   • Divide the sausage mixture into 4 equal portions.
   • Place a portion of sausage meat in the palm of your hand and flatten it into a thin patty.
   • Lightly dust a peeled hard-boiled egg with flour (this helps the sausage stick). Place the egg in the center of the sausage patty.
   • Gently wrap the sausage meat around the egg, sealing it completely and ensuring there are no gaps. Smooth the surface with damp hands to prevent cracks.
4. Set Up Your Breading Station: You will need three shallow bowls. Place the flour in the first, the beaten raw egg in the second, and the breadcrumbs in the third.
5. Bread the Scotch Eggs: Roll a sausage-wrapped egg first in the flour, then dip it in the beaten egg, and finally roll it in the breadcrumbs until fully coated. Repeat with all eggs.
6. Cook the Scotch Eggs:
   • For Deep Frying (Classic): Heat 3 inches of oil in a heavy pot to 350°F (175°C). Carefully lower 2 eggs into the oil at a time and fry for 6-8 minutes, turning occasionally, until the sausage is cooked through and the coating is deep golden brown.
   • For Baking (Healthier): Preheat oven to 400°F (200°C). Place the breaded eggs on a baking sheet lined with parchment paper. Lightly spray or brush with oil. Bake for 25-30 minutes, turning once, until golden brown and the sausage is cooked.
7. Serve: Let the Scotch eggs rest for at least 5 minutes before cutting them in half. They can be served warm, at room temperature, or cold. They are fantastic with a side of mustard or a creamy dipping sauce.

Chef’s Tips for Success:

• Egg Roll Wrapper Care: Keep unused egg roll wrappers under a damp paper towel to prevent them from drying out.
• Don’t Overfill: Overfilling egg rolls is the most common mistake. It makes them hard to roll and more likely to burst during frying.
• Scotch Egg Sausage: If your sausage meat is very wet, add a tablespoon or two of breadcrumbs to the mixture to help it bind.
• Testing the Oil: If you don’t have a thermometer, test the oil by dropping in a small breadcrumb. If it sizzles immediately and floats to the top, the oil is ready.

Enjoy your cooking adventure! Both of these recipes are sure to be a hit.