Soft Morning Rolls with Hearty Egg Salad Sandwich
Soft Morning Rolls with Hearty Egg Salad Sandwich
Crunchy Cabbage and Creamy Egg Salad: Easy Morning Roll Egg Sandwich Recipe (Perfect for Children’s Day!)
A delightful sandwich made by filling soft morning rolls with a fresh cabbage and egg salad. It’s a guaranteed crowd-pleaser, perfect for a snack or a special occasion!
Sandwich Filling Ingredients- 6 large eggs, at room temperature
- 1 cup shredded cabbage
- 1/2 cucumber, thinly sliced
- 1 teaspoon coarse salt (for salting cucumber)
- 1/4 apple, thinly julienned (optional)
- 3 tablespoons mayonnaise (heaping)
- 1/2 plain yogurt (approx. 50g)
- Pinch of salt (to taste)
- Pinch of black pepper (to taste)
Cooking Instructions
Step 1
First, let’s boil the eggs. Place the 6 room-temperature eggs in a pot, cover them with water, and bring to a boil over high heat. Once boiling, reduce the heat to medium and cook for about 11 minutes. After boiling, transfer the eggs to cold water to cool down before peeling.
Step 2
Thinly slice the cucumber, then sprinkle it with 1 teaspoon of coarse salt and let it sit for about 10 minutes. This process draws out excess water, helping to maintain the cucumber’s crispness and reducing any bitterness.
Step 3
Wash the cabbage thoroughly and shred it thinly. Soaking the shredded cabbage in cold water for a few minutes and then draining it will enhance its crunchiness. Squeeze out any excess water from the salted cucumber slices.
Step 4
Adding apple is optional but highly recommended for a touch of refreshing sweetness. If using, peel, core, and thinly julienne the apple, similar to how you shredded the cabbage.
Step 5
Once the eggs are cooked and peeled, place them in a bowl and mash them finely using a fork or a potato masher until smooth. Mix in 1 tablespoon of mayonnaise with the mashed eggs; this pre-seasoning adds a richer flavor base to the salad.
Step 6
In a larger bowl, combine the mashed eggs, the well-drained shredded cabbage and cucumber, and the julienned apple (if using). Add the remaining 2 tablespoons of mayonnaise and the 1/2 plain yogurt. Gently mix everything together until well combined, ensuring all ingredients are coated.
Step 7
Season the salad with a pinch of salt and freshly ground black pepper to taste. It’s always a good idea to taste the salad and adjust the seasoning as needed to achieve your preferred flavor balance.
Step 8
Carefully slice the morning rolls horizontally, stopping just before you cut all the way through, so they open like a book. Lightly spread a thin layer of syrup or maple jam on the inside of the top half of each roll for a hint of sweetness.
Step 9
Generously fill the bottom half of each prepared morning roll with the delicious cabbage and egg salad. Place the top half of the roll back on to complete your mouthwatering Morning Roll Egg Sandwich!
Step 10
Enjoy your hearty and delicious Cabbage Egg Salad Sandwich. It’s also a fantastic option for packing in school lunches!
