© 2014 kit

The week starts with haggis

With leftovers from Burns Night/Australia day, what can go wrong?

With leftovers from Burns Night/Australia day, what can go wrong?

The idea to throw a BBQ for any occasion is not a very original nor unfamiliar motion for a pair of Australians, and to have 2 ‘special’ calendar events in sequence doubles the chances for proceeding. Spawned to celebrate this years Burns Night and Australia day, the game was afoot to use as much haggis as we’d possibly be able to prepare for party food. For this week I foresee lots of haggis.. Today it’s smoked salmon & avocado sushi, California rolls, “neep & tatties” salad garnished with roast capsicum, gherkin pickles and veggie haggis spring rolls.

For the squeamish that eat meat but don’t appreciate the delights of offal, I’ll be posting some recipes that would involve this tasty traditional foodstuff: haggis!

Haggis Spring Rolls


  • Haggis (either traditional or veggie), crumbed
  • Spring roll wrappers (you can make these from scratch but store bought is far too convenient to pass up)
  • Carrots, finely diced or grated
  • Cabbage, finely shredded
  • Onion, finely diced
  • Sesame oil
  • Garlic, finely minced or finely grated
  • Ginger, finely minced or finely grated
  • Soy sauce
  • Pepper
  • Egg


  1. Stir-fry the carrot, cabbage and onion until the onion is translucent and fragrant
  2. Add garlic and ginger to taste; season with soy sauce, pepper and sesame oil
  3. Cool the veg mix, then combine with the haggis
  4. Separate the egg, add the yolk to the haggis filling if it’s too dry and mix thoroughly. Save the egg white
  5. Roll the spring rolls, using the egg white to seal the end. Completed rolls can be stored frozen if not using immediately
  6. Deep fry the rolls in batches that do not overcrowd the saucepan in 180°C vegetable oil
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