- Flour2 Cups
- Egg1 Pieces
- Baking Powder1/2 Teaspoons
- Salt1/4 Teaspoons
- Sugar3 1/2 Tablespoons
- Nutmeg (Optional)1/4 Teaspoons
- Vanilla (Optional)1/4 Teaspoons
- Hard Boiled Eggs6 Pieces
- Chilled Water1/3 CupsThis is not an exact measurement, you only need enough water to get a solid dough so set aside a little chilled water for this purpose
- Vegetable OilFor deep frying
- Margarine3 Tablespoons
An easy Nigerian Egg Roll Recipe. This recipe makes about 6 small to medium egg rolls.
1. Sift the flour into a bowl, add the baking powder, salt, sugar, nutmeg and vanila. Mix.
2. Add the margarine. Mix with your hands until the flour looks crumby like breadcrumbs. A little patience is needed here as you mix in order to get the breadcrumbs texture.
3. Break and beat the egg, add it in and mix the egg into the now crumby flour with your hands. At this point, the dough should start looking wet.
4. Add the chilled water a little at a time as you work the dough until you get a soft but solid dough. The dough should not be sticky so add only a little water at a time as you work the dough until it becomes solid. Work it for about 2 minutes then cover with a plastic wrap or cloth and leave the dough to sit for about 10 to 15 minutes.
**You can use normal temperature water but it is best to use chilled water to minimize the risk of having a sticky dough.
5. Get your boiled eggs ready. Cut out a little bit of the dough, spread it out using a rolling pin and wrap it securely around one egg until the dough completely covers the egg. Do this repeatedly until you have wrapped all the dough around the eggs.
It is important to cut out only a little of the dough and not cut it in huge chunks. If you cut the dough in huge chunks to wrap around the eggs, your egg roll may not fully cook on the inside.
6. Add vegetable oil to a pot. Add enough because this is deep fried. Heat up until hot, preferably on medium heat for starters. Don’t heat until it is too hot, otherwise your egg roll may cook perfectly on the outside and not even cook at all on the inside.
7. Add in as many egg roll as your pot can carry (don’t overcrowd the pot!) and fry the egg rolls until they have browned and they are cooked through.
Caution is required while frying egg rolls because it is very easy to have undone insides. Also, if the heat is too low, you will most likely end up with oil soaked egg rolls. So while frying, you may have to alternate between temperatures ranging from medium to low heat.
Total frying time per egg roll takes at least 3 to 4 minutes depending on how thick your egg rolls are. If yours browned within seconds or a minute, then your oil is too hot and you most likely have uncooked insides.
If you have another batch to fry, it is best to switch off the burner for some minutes and let the oil cool for about some minutes . Then switch on the burner again on low heat to start with, put in your egg rolls and gradually increase the heat to medium as you fry along.
Done. Your Egg Rolls are ready. Serve with tea or juice for breakfast(not healthy!) or eat as a snack anytime.
For more related snacks, check out this Nigerian Buns recipe