Nigerian Egg rolls have been one of my Nigerian favourite snacks right from the onset. I love its richness, thickness, and the crispiness on the outside and inside.
For some years back, traveling on the luxury buses used to be fun, simply because there would always be egg rolls to munch on as the journey progresses.
In fact, I was always looking out for it, especially on Lagos/Ibadan expressway traffic, Just to calm my nerves. That’s the extent to which I love Nigerian Egg rolls.
Some Nigerians refer to this as Scotch eggs. Scotch eggs are wrapped in sausages but the Nigerian Egg rolls are wrapped in a generous amount of dough.
They’re basically boiled eggs that are wrapped in the dough and deep-fried immediately. They’re round in shape, this is because they’re wrapped around the eggs.
By the time I started making this at home, I began to love egg rolls the more. Freshly homemade Nigerian egg rolls are crunchy, gratifying, and they’re simply the best.
The ingredients used for this recipe are simple and easy to find in any grocery store around you.
I can’t count the number of times I’ve made this. I can have it for breakfast, lunch, lunch pack for kiddies lunch boxes, or even for dinner sometimes with some chilled drinks. Yummy, yummy in my Tommy, LOL.
Trust me, this recipe is everything you’ll need to make perfect freshly homemade Nigerian Egg rolls. You won’t need another, you have it right here!
So what are we waiting for? Lets dive into the recipe right away!
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 crunchy Nigerian Buns
How to make easy and delicious no yeast puff-puff
How to make buttery Nigerian Chicken Pie
Nigerian Egg Rolls: How To Make Crunchy Egg Rolls
Equipment
- Deep frying pot
Ingredients
- 8 boiled eggs
- 600 grams flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon nutmeg
- 3 tablespoon Sugar
- 150 grams of butter/margarine/ 50-50
- 2 eggs
- ½ cup of cold milk
Instructions
- Drop the eggs in the pot, add some water, and some salt. The salt would allow easy removal of the shell.
- 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 beaten eggs (cold eggs) and mix them thoroughly.
- Now start adding the milk bit by bit to form a dough.
- When the desired consistency is achieved, mold it round like a ball, drop it back in the 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 the middle of your palm. Put an egg in the middle of the dough and wrap the egg in the dough. Roll them very well in your palms, to be sure it’s well sealed. (this is done to avoid being unwrapped while frying).
Lets Start Frying
- Place your deep frying pot on medium heat, pour the frying oil.
- Start dropping the wrapped egg rolls in the oil one after the other
- Fry between 6-8 minutes. Flip from side to side and 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.
Notes
Nutrition
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Ooooo these look good!! I think I’m a foodie. Took me a while to see this- but the way I lit up with this photo?! Thank you for this recipe and the step-by-step photos are a BIG help!
Lol. I’m a foodie too, I love good foods. Thanks to you too for stopping by and I’m glad you like what you see.
Thanks alot for the recipes. Am a first timer. Please can’t water be used in place of milk? Let me know want to give it a try.
Yes of course, you can use water. You’re welcome here
How many paint of flour can do 30 eggs (1 crate)
2 kg should be enough
For how long can an egg roll last if not consume that everyday it was prepared
It can actually last for about one week in the fridge in a tight container.
Really helpful thanks
You’re welcome
Hello, please how long can the remaining dough last if you don’t want to use all at once? And how do you preserve it?
Itshould be able to last about two days in the referigerator. It shouldn’t go beyond that.