A playful take on the classic Scotch egg, these Scotch Egg Rolls are filled with cooked pork sausage, chopped hard‑boiled egg, Irish cheddar and parsley, then pan‑fried until golden and served with a tangy beer‑mustard dipping sauce.
I first tried a Scotch egg at a pub near Notre Dame’s campus in South Bend, Indiana. If you haven’t met them before, a traditional Scotch egg is a boiled egg wrapped in sausage, coated and fried. They sounded unusual to me at first, but the ones I tasted were surprisingly delicious. Inspired by that experience, I recreated the flavors in a different format: egg roll wrappers filled with sausage, egg and cheese for a crispy, handheld version.
Ingredients for Scotch Egg Rolls
- Egg roll wrappers
- Pork sausage
- Hard‑boiled eggs (peeled and chopped)
- Irish cheddar, shredded
- Fresh parsley, chopped
- Mayonnaise
- Worcestershire sauce
- Vegetable oil (for frying)
- Salt
- Unsalted butter (for the sauce)
- Onion powder
- Beer (I recommend a brown ale)
- Yellow mustard
- Sour cream
Kitchen Tips
- If you’re new to wrapping egg rolls, practice folding one or two first — tuck the sides, roll tightly and seal the edge with a little water.
- To make these in an air fryer instead of pan frying, brush the rolls lightly with oil and cook in a single layer at 350°F for about 10–12 minutes, turning once, until crisp and golden.
- A small cookie scoop or spoon helps portion the filling evenly into each wrapper.
Note: The recipe yields a batch of 12 Scotch Egg Rolls and a pint‑sized batch of beer‑mustard sauce, enough for serving as an appetizer or party snack.
Scotch Egg Rolls
A fun twist on a classic: egg roll wrappers filled with seasoned sausage, chopped hard‑boiled egg and Irish cheddar, pan‑fried until crisp and served with a beer‑mustard sauce.
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, shredded
- 1/4 cup fresh parsley, chopped
- 2 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 cup vegetable oil for pan‑frying
For the beer‑mustard sauce
- 2 Tbsp unsalted butter
- 1/2 tsp onion powder
- 1/2 cup beer (brown ale recommended)
- 1/3 cup yellow mustard
- 2 Tbsp sour cream
Instructions
Make the beer‑mustard sauce
- In a medium saucepan, melt the butter over medium heat. Stir in the onion powder and the beer, then simmer until the beer reduces by about half, roughly 5 minutes.
- Whisk in the mustard and cook 2–3 more minutes. Remove from heat and let cool slightly, then whisk in the sour cream. Chill until ready to serve.
Prepare the egg rolls
- Brown the pork sausage in a skillet, breaking it into small pieces. Drain excess fat and allow the sausage to cool briefly.
- In a bowl, combine the cooled sausage with the chopped hard‑boiled eggs, shredded cheddar, chopped parsley, mayonnaise, Worcestershire sauce and salt. Mix until evenly combined.
- Place about 3–4 tablespoons of the filling on each egg roll wrapper, roll tightly and seal the edges with a little water.
- Heat vegetable oil in a nonstick pan over medium‑high heat. Pan‑fry the rolls seam‑side down first, 2–3 minutes per side, until all sides are golden and crisp. Fry in batches to avoid crowding the pan.
- Warm the beer‑mustard sauce and serve alongside the Scotch Egg Rolls for dipping.
More Egg Roll Recipes
- Buffalo Chicken Egg Rolls
- Feta Cheese Egg Rolls
- Air Fryer Egg Rolls
- Southwestern‑style Egg Rolls