Best Nigerian Egg Rolls
A delicious high-protein snack that'll delight your taste buds anytime. You'll love every bite of this egg recipe!
Servings: 6
Calories: 290kcal
Equipment
- Bowl
- Measuring cups and spoons
- Spatula
- Rolling Pin
- Deep fry strainer
- Pot
Ingredients
For the Pastry Dough
- 2 cups plain flour
- ¼ cup sugar
- ¼ tsp baking powder (or a pinch)
- ¼ tsp nutmeg (or a pinch)
- ½ cup evaporated milk
- 2 tbsp butter (salted)
- ¼ tsp sea salt (or a pinch)
- 1 egg
For the Hard-boiled eggs
- 6 eggs hard-boiled
- Water (enough to boil 6 eggs)
For Frying the egg rolls
- Sunflower oil (enough to deep-fry)
Instructions
For the Pastry Dough
- Make the dough. In a bowl, combine flour, sugar, nutmeg, and salt. Then, add baking powder and butter. Use your hands to massage the ingredients together until it becomes crumbly.
- Next, mix an egg and evaporated milk in the mixture. The dough should not be too soft or too hard. Continue kneading the dough until it becomes firm, non-sticky, and smooth. Once done, let the dough rest in the bowl. Cover the bowl with cling film and set it aside.
For the Hard-boiled eggs
- Boil the eggs. Boil them in a pot of water over medium heat. Leave to boil for 9 minutes or until hard-boiled. Boil the eggs. Transfer them into cold water to remove the shells easily. Once the boiled eggs are adequately cooled, peel the shell and set them aside.
Molding/wrapping boiled eggs in the dough - two ways
- Using your hands:Put flour on your hands to prevent the dough from sticking. Place some dough on your palm and flatten it in between your palms. Feel free to use more or less dough depending on how thick or thin you want the roll to be. Using a rolling pin:Dust some flour on a flat surface. Transfer the dough to the surface and use a rolling pin to flatten the dough.
- Using your hands:Place 1 hard-boiled egg on the dough and carefully wrap it around the egg. Make sure that it's totally covered. Sprinkle some flour over the dough and mold with your palm. Ensure the dough is tightly sealed, so it does not burst open while frying.Using a rolling pin:Place a hard-boiled egg on the dough and wrap the dough around it. Ensure that it is tightly sealed. Cut out any excess dough. Roll until smooth.
Frying the egg rolls
- Deep-fry. Pour any cooking oil of your choice into a deep pot or pan to deep-fry the egg roll. Leave to heat up. Gently lower it into the oil. Reduce the fire to low heat, so it does not get burnt. Keep turning it to ensure it cooks well on the inside. It should turn golden brown when ready. Transfer it to a paper towel to get rid of excess oil.
Video
Notes
- Remember to purchase quality eggs to make the best Nigerian Egg Rolls. Store them properly to preserve freshness.
- Oil with a high smoking point is best for deep frying, so fry the egg rolls in oil with a high smoke point like sunflower oil.
- You can easily adjust the quantities used in the recipe using adjustable serving buttons for easy access or a slider or specify any value you want.
- The dough should not be too soft or too hard. Continue massaging the dough until it becomes firm, non-sticky, and smooth.
- Feel free to use more or less dough depending on how thick or thin you want the roll to be.
- Don’t overcrowd the eggs because this can cause them to boil unevenly.