Flower-Shaped Sausage and Egg Roll: Pretty and Delicious!
Beautiful Flower-Shaped Sausage and Egg Roll Made with Wooden Chopsticks (No Special Molds Needed)
I absolutely love egg rolls, and they taste delicious no matter how they’re made. But why not make them visually delightful too? With just wooden chopsticks, you can create a beautiful flower-shaped egg roll without any special molds. Isn’t it fun just looking at it? Shall we make this delightful egg roll together?
Main Ingredients- 2 sausages (longer ones are great if you have them)
- 5 eggs
Seasoning & Others- 1/2 tsp salt
- 1 Tbsp cooking sake (mirin)
- 1/2 Tbsp cooking oil
- 5 wooden chopsticks (round ones recommended)
- 1/2 tsp salt
- 1 Tbsp cooking sake (mirin)
- 1/2 Tbsp cooking oil
- 5 wooden chopsticks (round ones recommended)
Cooking Instructions
Step 1
First, prepare 5 eggs. While a long sausage is ideal, you can still make a pretty shape with 2 smaller ones, as shown in the photo. For rolling, gather 5 round wooden chopsticks.
Step 2
Lightly blanch the sausages in hot water to remove excess grease, then pat them dry. If using two smaller sausages, you can either join them end-to-end to create a longer piece or place them side-by-side. (The photo shows them used side-by-side).
Step 3
Crack the eggs into a bowl. To create a smoother texture, strain the eggs through a fine-mesh sieve. This step ensures a finer, more tender egg roll.
Step 4
To the strained eggs, add 1 Tbsp of cooking sake and 1/2 tsp of salt. Mix well to season. The cooking sake helps to remove any eggy smell and adds to the tenderness.
Step 5
Heat 1/2 Tbsp of cooking oil in a non-stick pan over low heat. Be cautious, as high heat can easily burn the eggs. Pour a thin layer of the seasoned egg mixture into the hot pan. Place the prepared sausage(s) at one end of the pan and gently begin to roll them using the wooden chopsticks.
Step 6
Once the first layer of egg is cooked, gently push it to the side of the pan. Pour another thin layer of egg mixture into the empty space, allowing it to connect with the rolled portion. Continue this process, adding layers of egg mixture and rolling until all the egg is used and the sausage is fully encased. Rolling while the egg is still slightly wet helps the layers adhere.
Step 7
To help shape the sausage egg roll beautifully, while it’s still warm, tightly roll it using plastic wrap or parchment paper, similar to using a sushi mat. Insert the round wooden chopsticks on the sides or top to help maintain a round shape. (Egg rolls can easily burn or lose their shape if you’re not careful, so cooking over low heat is key!)
Step 8
Once shaped, let the egg roll cool completely before slicing. Slice it into approximately 2cm thick pieces for easy eating. (In the photo, I sliced it quickly while it was still warm, which made the flower shape less defined. Slicing after it has fully cooled will result in a much prettier flower pattern).
Step 9
Ta-da! Your visually delightful flower-shaped sausage egg roll is complete. Straining the eggs and adding cooking sake makes it wonderfully tender and moist. This dish is perfect for kids’ lunchboxes or as a special touch for home parties!
