Ingredients for Nigerian Egg Rolls
600 grams of Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon nutmeg
- 3 tablespoon Sugar
- 150 grams of butter/margarine
- 2 eggs
- 1/2 cup of cold milk
How to make Nigerian Egg Rolls
Drop the eggs in the pot, add some water, and some salt. The salt would allow for easy removal of the shell after they’re properly cooked.
The next thing is to sieve all your dry ingredients in a mixing bowl: flour, nutmeg, sugar, salt, and baking powder. Give them a good stir and make sure they are well combined.
Add the butter and mix very well until it gives a crumbly texture (use your butter straight from the refrigerator if you can).
Add your eggs one after the other(cold eggs) and mix them thoroughly.
Now start adding the milk bit by bit to form a dough. You might end up not using all the milk because we have sometimes, different texture of butter and egg sizes. This might have an effect in the dough, at this point some dough might still be hard while some are soft already. So add the milk or the water bit by bit until the desired result is achieved.
*The dough should not be too soft or too add to work on.
When the desired consistency is achieved, mold it round, drop it in bowl, cover it and let it sit and relax in the refrigerator between 20-30 minutes.
Wrapping the Nigerian Egg Rolls
So let’s start wrapping the dough around the eggs.
Divide the dough into 8 equal sizes. Take them one after the other, roll it on the mat a little bit, not too flat because the inside should be a bit thick. That’s when you’ll enjoy this the most.
Put the dough in your palm. Put an egg in the middle of the dough and wrap in the dough. mold it very well in your palms, to be sure it’s well sealed. (this is done to avoid being unwrapped when frying).
Lets Start Frying
Place your deep frying pot on medium heat, pour the frying oil. (oil should not be too hot or too cold. It should be on medium temperature so that it doesn’t get soaked in the oil or uncooked).
Start dropping the wrapped egg rolls in the oil one after the other. You should not fry everything at once, maybe 2-3 times to give space for maneuvering. We don’t want them to break in the process.
Fry between 6-8 minutes. Flip from side to side, when both sides are well cooked and golden brown, the egg rolls are ready to be consumed.
Enjoy in the morning with tea or coffee and in the afternoon with any chilled drinks of your choice.
If you enjoy this recipe, you might also like:
How to make fried fish pie
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