Nigerian Egg roll is totally different from the popular Chinese Egg Roll. In Nigeria, we prepare our version of Egg Roll just as the name implies. It is boiled Egg wrapped in a mass of dough and deep-fried.
This Egg roll is often sold as a street food in Nigeria. However, Tea lovers can have this for breakfast. Also, you can serve it with a glass of cold juice for brunch. As for me, I eat this anytime of the day and the likes but this can be served along with a cup of Tea or Coffee for breakfast! – and I must add, it is a very filling snack.
Just like the Scotch Egg, the Nigerian Egg roll is deep fried and also very easy to make. However, a key to achieving great success in making this recipe lies in the preparation of the dough. The Eggroll dough should be a little wet when preparing it. Don’t worry about that, by the time the dough is left to rest for about 15 to 20 minutes it will turn out well. Though soft, it will be very workable. If you use the exact measurements below, you should get you pretty close to what you see here.
Do not wrap all the eggs at once except you are ready to fry them right away. Only wrap what you can fry immediately. Otherwise, it if all eggs are wrapped and kept, the dough around each egg will continue to rise. This will cause the dough to lose its snug fit around the egg by the time you fry.
The Nigerian Egg Roll should be fried on a medium heat. Frying it on a high heat will prevent the Egg Roll from cooking on the inside. Don’t worry the Egg Roll will not get soggy in the Oil as long as the Oil is not cold.
- Use enough Oil to deep fry in other to get the best result.
You can also bake this if you choose to, but the Egg Roll will not be as soft on the inside as the deep fried one.
- 2 Cups Flour
- 1 Egg
- 1 Tsp Baking powder
- 1/4 Tsp Salt
- 1/2 Tsp Nutmeg
- 2 Tbsp Margarine
- 8-9 Tbsp Water
- 5 Eggs Boiled
- 2 Tbsp Sugar
In a large bowl, mix together the Flour, Baking powder, Salt, Sugar and Nutmeg
Use your fingers to blend the Margarine into the flour until it’s crumbly.
Add the beaten egg and mix together. The dough should look dry at this point.
Begin to introduce the water a little at a time and work the dough till dough is soft and sticky but still workable.
work the dough for about a minute then cover it and let it rest for about 15 to 20 minutes.
Work the dough again for a couple of seconds to a minute and divide it into 5.
Tightly wrap each of the dough around each Egg.
Fry on a medium heat turning over and over again until it’s golden brown.
Serve your Egg Roll hot or warm. Enjoy!
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