Place the frozen puff pastry sheets on a well-floured surface to defrost.
Preheat oven to 400 F/200 C
Add the breadcrumbs, diced onion, water, salt and spices to the ground pork.
Using your hands or a fork, mix well so that everything is evenly distributed in the ground pork.
Form about 12-14 meatballs with the ground pork.
Cut the puff pastry sheets into rectangles, about, 3*9 inches.
Shape each meatball into a log along the length of each puff pastry.
Bring the ends together and pinch tightly to seal.
Using a fork, crimp the ends for an added seal, to prevent the puff pastry from bursting open while baking. Using a fork, flatten the surface of sausage rolls lightly.
Make 3 deep diagonal slits across the tops of the sausage rolls. I usually fill my sausage rolls up. If you do the same, make sure your seal is tight. The diagonal cuts on top also help the pastry breath, preventing bursting.
Brush the tops of the sausage rolls with the egg wash, generously.
Bake at 400 F or 200 C for 20-23 minutes until golden brown.
Enjoy as a snack or meal served with your favorite vegetables.