Sweet Pumpkin Egg Morning Roll Sandwich
Nutritious and Delicious: How to Make Sweet Pumpkin Egg Morning Roll Sandwiches
Let’s make a morning roll sandwich with sweet pumpkin and eggs. It’s perfect for breakfast or a snack, combining the sweetness of pumpkin with fresh eggs and crisp vegetables. Follow this detailed and easy-to-make recipe!
Main Ingredients- 1 Kabocha squash (approx. 1.2kg)
- 5 Eggs
- 4 strips Gimbap seaweed roll ham
- 1 Onion
- 1/2 Cucumber
- 8 slices Cheddar cheese
- 7 Tbsp Mayonnaise
- 1 tsp Cactus powder (sugar substitute)
- 2/3 tsp Salt
- 16 Morning rolls
Cooking Instructions
Step 1
First, prepare one large kabocha squash and wash it thoroughly. Using the skin provides more nutrients, which is beneficial for making spreads or porridge. This step is about getting your main ingredient ready.
Step 2
Before microwaving, cover the kabocha squash with plastic wrap or place it in a plastic bag. Microwave for about 3 minutes. This will slightly soften the squash, making it much easier to cut. (If using a smaller kabocha, reduce the time.)
Step 3
Carefully remove the stem and bottom ends of the microwaved kabocha. Cut it into 8 wedges. Use a spoon to scoop out the seeds cleanly and then peel off the skin. If you prefer, you can leave the skin on for extra nutrients. Once peeled, cut the squash into manageable pieces for easier cooking. When peeling, place the squash on a cutting board and use a knife to slice the peel off carefully to avoid injury.
Step 4
In a microwave-safe dish, add about 50ml of water. Place a steamer basket or colander over the water and arrange the prepared kabocha pieces on it. Cover with a lid and microwave on high for 7 minutes. (For smaller kabocha, 5 minutes might be sufficient.) Steaming it this way makes the squash tender and perfect for mashing.
Step 5
Now, let’s prepare the vegetables. Slice the cucumber in half lengthwise and then into thin half-moon shapes. Finely shred the onion. Place the cucumber and onion in separate bowls. Add 1/2 tablespoon of coarse salt and 2 tablespoons of water to each bowl and let them pickle for about 15 minutes. Adding water helps them pickle faster and retain a crisp texture. They are ready when they bend easily when touched.
Step 6
Rinse the pickled cucumber and onion under cold water and then squeeze out excess moisture using a cheesecloth or mesh bag. This prevents the sandwich filling from becoming watery.
Step 7
This step ensures the cucumber and onion add a delightful crunch to your sandwich.
Step 8
Next, boil the eggs. Fill a pot with enough water to cover the eggs, add 1 tablespoon of coarse salt, and boil for 15 minutes to achieve hard-boiled eggs. Immediately rinse the boiled eggs under cold water to cool them down; this also makes peeling easier.
Step 9
Finely chop the cooled hard-boiled eggs. Avoid chopping them too finely; leaving some texture will enhance the mouthfeel of the sandwich filling.
Step 10
Finely chop the gimbap ham as well. Chopping ham adds richness and makes the sandwich filling more substantial and delicious.
Step 11
In a large bowl, place the steamed kabocha squash and mash it thoroughly with a fork or a masher until smooth. Add the chopped hard-boiled eggs and the squeezed pickled cucumber and onion to the bowl.
Step 12
Now, let’s make the sandwich filling flavorful. Add the chopped ham, 7 tablespoons of mayonnaise, 1 teaspoon of cactus powder (for sweetness), and 2/3 teaspoon of salt for seasoning. (Cactus powder offers a subtle sweetness and unique flavor compared to sugar. The combination of sweetness and salt balances the overall taste.) Mix all the ingredients well until evenly combined.
Step 13
The beautiful orange color of the finished pumpkin sandwich filling is truly appetizing!
Step 14
We’re using soft morning rolls for our sandwiches. You can also use sliced bread if you prefer.
Step 15
Cut the cheddar cheese slices into triangles while they are still in their packaging. To prevent them from sticking together, peel off the plastic wrap just before you use them.
Step 16
Carefully slice the morning rolls in half horizontally using a bread knife. Place one slice of cheddar cheese on the bottom half of each roll.
Step 17
Generously spoon the delicious pumpkin egg spread over the cheese.
Step 18
This recipe yields a total of 16 sandwiches. Here are a few of the beautifully made sandwiches.
Step 19
Voilà! Your sweet pumpkin egg morning roll sandwiches are ready, packed with creamy pumpkin and fresh eggs. Enjoy your delicious creation!
