Homemade Sausage and Egg Spring Rolls
I can’t believe that Chinese New Year is already upon us. Where does the year go? It’s going to be the Red Fire Monkey year. Which means the global predictions for this year will be a lot of economic growth and expect a lot of life changing inventions. You can click on this link here to find out your Chinese horoscope sign. I read my prediction every year but I don’t literally take it seriously. I believe that if you work hard at anything you will be rewarded.
So, in order to celebrate the New Year. I have created a dish, which I have named homemade sausage and egg spring rolls. I created this dish, not only to celebrate the new year but also to celebrate two different cultures – British and Chinese. As I’m very proud to be British. Coming to Britain was probably the best thing that has ever happened to my family and myself. I have been given so many opportunities here that I wouldn’t have had back in Vietnam. I am eternally grateful to the British people. They’ve helped us so much when we first arrived in this country, which I will explain in another post.
British people love, love, love sausages and eggs too! These homemade sausage and egg spring rolls are meant to be eaten for breakfast or brunch.
I thought this was going to be so simple. I bought some sausages, spring roll pastry and eggs. I scrambled the eggs and put it to one side then I snipped the top of the sausages and squeezed out the meat. I added the sausage meat to the scramble eggs and mixed it well. I added the mixture to the spring roll pastry wrappers and rolled them up. I then deep-fried the rolls and I was s0 looking forward to eating them. How could I get it so wrong? They were bloody awful! They were so salty! I couldn’t even finish one roll.
Back to the drawing board…
So I pondered about this for a week. What would work well with pork? I was at my mum’s house and she said: “tried these pork dumplings, they’re really nice”. I took one bite and I had a lightbulb moment. I got so excited and I knew straight away which ingredients I needed to make these spring rolls. Mince pork, chives, onions, fish sauce and scrambled egg. So on my way home I bought the ingredients and later that night when the kids were in bed. I began working on my rolls. It tasted the exactly the way I imagined it would – job done!
Happy Chinese New Year – Gong Hey Fat Choi!
If you do make any of my recipes please tag them with #finchleymum and I will retweet all of them.
Happy cooking! 🙂
Prep time: 5 mins Cook time: 10 mins Makes: 12 – 13 spring rolls
- 250g mince pork
- 3 eggs
- 5 g chives (chopped)
- 1/2 onion (sliced)
- 1 tbsp fish sauce
- pinch of salt
- 12 -13 spring roll wraps
- 350ml of sunflower oil
Dip the spring rolls with either ketchup or brown sauce. Mmm…yummy!
01. Prepare ingredients. Crack one egg and seperate the egg yolk and egg white and put to one side.
02. Add the pork, chives, onion, fish sauce, salt and egg yolk to food processor and whizz.
03. Scramble 2 eggs. Add the pork mixture and egg scramble to a bowl as shown in above photo.
04. Cover the spring roll wrappers with a damp cloth to keep it moist
05. Add the pork mixture and scramble egg to the wrapper
06. Lift up the wrapper and cover the mixture and roll. Then brush the egg white mixture on both sides of the wrapper as shown in the above photo.
07. Fold it in on both sides and press down. Then brush the egg mixture at the top and bring it towards you and press down.
08. Repeat 05, 06 and 07 until there is no pork mixture left. Heat up the oil in a wok.
09. Pour the oil into a wok and put it on medium heat. Tear tiny piece of the wrapper and drop into the oil. If oil starts sizzling then it’s ready.
10. Fry 2 batches of 6 spring rolls. Fry for 3 mins and then turn over the spring rolls and fry for another 2 mins. Should be nice and golden. Place the rolls on a plate lined with kitchen paper.