Blossom Egg Roll
Blossom Egg Roll
Pretty Cherry Blossom Egg Roll with Pink Sausage
Create a visually stunning and delicious Cherry Blossom Egg Roll using pink sausage and colorful eggs, bringing the essence of spring to your table. This beautiful and tasty side dish is sure to be a hit with both kids and adults.
Ingredients- 6 fresh eggs
- 1/4 piece of pink sausage
- 2 fresh Cheongyang chili peppers
- 1 pinch of fine salt
Cooking Instructions
Step 1
First, wash the 2 fresh Cheongyang chili peppers thoroughly under running water. Remove the stems, then slice them in half and carefully remove all the seeds. Finely mince the deseeded peppers. These minced peppers will add a fragrant aroma and a gentle kick to your egg roll.
Step 2
Thinly slice the 1/4 piece of pink sausage. Then, using a small flower-shaped cookie cutter or a knife, carefully cut or stamp out delicate flower shapes from the sausage slices. These charming flower sausages will be the beautiful focal point of your egg roll.
Step 3
Carefully separate the yolks and whites of the 6 fresh eggs into different bowls. Add one pinch of fine salt to the yolks and another pinch to the whites. Whisk each portion gently with a fork or whisk until smooth and well combined, ensuring there are no lumps. Adding salt helps to remove any eggy smell and seasons the eggs.
Step 4
To the bowl containing only the egg whites, add the finely minced Cheongyang chili peppers and mix them in thoroughly. This step ensures the spicy pepper’s aroma is evenly distributed throughout the white egg mixture, creating a richer flavor profile.
Step 5
Lightly grease your egg roll pan with about 1-2 teaspoons of cooking oil and heat it over medium-low heat. Once the pan is moderately hot, pour in the egg yolk mixture to create a thin layer. As the yolk layer begins to cook, gently start rolling it up from the edge. It’s best to roll it while it’s still slightly undercooked, as this helps it adhere better to the white egg layer later.
Step 6
Slide the rolled yolk egg roll to one side of the pan. In the empty space next to it, artfully arrange the prepared flower-shaped pink sausages. Then, gradually pour the egg white mixture, blended with Cheongyang peppers, little by little over the sausages and the existing roll. Tilt the pan to spread the white egg mixture thinly and evenly.
Step 7
Once the white egg mixture starts to set, carefully roll it up from the edge, incorporating the yolk roll and the sausages. Ensure it wraps smoothly around the existing roll, layering the egg mixture as you go. Continue rolling until all the egg mixture is used.
Step 8
After finishing the egg roll, if any parts look slightly torn or uneven, gently place the warm roll onto a bamboo sushi mat. Tightly roll the mat around the egg roll and let it sit for a short while. The gentle pressure from the mat will help seal any cracks and shape the egg roll beautifully. Allow it to cool slightly before slicing for cleaner cuts. A bamboo mat is the perfect tool for achieving a perfectly shaped egg roll!
