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A sausage rolls recipe for Halloween flavored with Char Siu Sauce, served with a char siu "spider web dip".

Mummy Shaped Char Siu Sausage Rolls Recipe

  • Difficulty Level: 2
  • Serves Serves: 10
  • Preparation

    10 mins

  • Cooking

    15 mins

Asian Fusion Holiday Recipe Video Chinese Food Fusion Pork Appetizer Less Than 30 mins

A Halloween party recipe that delivers big and bold on taste, these mummy shaped sausage rolls are as fun to make as they are easy to put together!

 

The secret flavor hiding within this sausage rolls recipe is Lee Kum Kee Char Siu Sauce. This sweet, savory, and rich sauce is the basis of char siu pork, an iconic Cantonese barbecue favorite. It's already proven to go well with pork, making it the perfect seasoning component to give these sausage rolls a special twist!

 

Outside of the sausage rolls themselves, this Halloween party recipe gets levelled up further with a "Spider Web Dip" that's all about decoration. Getting your dip bowl to look like a spider's web is the intricate part, and a combination of Char Siu Sauce and yellow mustard will take care of the flavors for you! 

What You Will Need

Ingredients

  • 10 hot dog sausages
  • 1 sheet ready-made puff pastry, thawed
  • Edible candy eyes, for decorating

Seasoning

  • 2 Tbsp. Lee Kum Kee Char Siu Sauce

Dipping

  • ¼ cup (60 mL) Lee Kum Kee Char Siu Sauce
  • 2 Tbsp. (30 mL) yellow mustard
  • 1 tsp. (5 mL) Lee Kum Kee Seasoned Rice Vinegar
  • 1–2 tsp. (5–10 mL) water

Made with
Lee Kum Kee products

Char Siu Sauce 195ml, Jar

Marinade Sauce

Char Siu Sauce (Chinese Barbecue Sauce)

Seasoned Rice Vinegar, 500 mL Bottle

Vinegar

Seasoned Rice Vinegar

How to make it

  1. Preheat the air fryer to 375°F (190°C). Cut the puff pastry into thin strips, about ¼-inch (6 mm) wide.
  2. Wrap each hot dog with pastry strips, leaving a small opening near one end for the mummy’s face. Brush with Lee Kum Kee Char Siu Sauce for a glossy finish and delicious flavour.
  3. Arrange the mummy dogs in a single layer in the air fryer basket, leaving space between each one. Cook at 375°F (190°C) for 10–12 minutes, or until the pastry is golden brown and cooked through; cook in batches if necessary.
  4. Let the mummy dogs cool for 2–3 minutes, then attach the edible eyes in the exposed space with a small dab of Lee Kum Kee Char Siu Sauce to help them stick.

  5. In a small bowl, whisk together the Lee Kum Kee Char Siu Sauce, Lee Kum Kee Seasoned Rice Vinegar, and water until smooth, then spread the mixture into a shallow serving bowl.

  6. Pipe thin concentric circles of mustard over the sauce using a squeeze bottle or small spoon. Drag a toothpick from the centre to the edge at regular intervals to create a spider web pattern.

    Craving more? Visit our recipes page for more delicious recipe inspiration.

     

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