Saturday, 26 July 2014

Nigerian Egg roll

So i woke up this morning to find out we had run out of bread (The usual Saturday breakfast). The bakery close to where i stay don't open shop early and where the bread vendors sell their wares is a long walk from home. To get breakfast ready and on time, i had to make egg rolls since most of the basic ingredients were readily available in the kitchen. Fast forward few hours later, i was done with breakfast and the whole family enjoyed it as well.
Nigerian egg roll is a popular snack similar to scotch eggs but unlike scotch egg which is made with minced meat and egg , Egg roll is made from flour dough and egg. The dough is made almost the same way doughnut dough is made (Non-sticky). Once done, it should look slightly like Nigerian Buns on the outside with egg in the middle.

How to make Nigerian Egg roll
• Prep Time:
30 minutes
• Cook Time:30 minutes
• Total Time: 60 minutes
• Makes:        10 egg rolls


Things you'd need::: 

• Flat working surface/ chopping Board
• Rolling pin
• Frying Pan
• Mixing Bowl
• Empty Saturated Milk Cup for measuring


Ingredients:::
• 10 Whole eggs
• ½ Cup Sugar
• 4 tbsp. Margarine, Butter
• ½ tsp. Baking powder 
• 1 tsp. Mixed Spices - Optional 
• Pinch of salt 
• 1 cup warm water 
• Vegetable/Soya oil (for deep frying) 



Directions:::
Step 1: In a medium sized pot, boil the eggs for about 10mins till hard boiled. Once cooked and while hot, place the hard boiled eggs in cold water. This is to ensure the shell comes off easily.

Step 2: Sift the flour, sugar, baking powder, mixed spices (if you are using) and salt into an empty bowl. Mix thoroughly then add the margarine/butter. Work into it with the tip of your hand till it looks crumbly like breadcrumbs.


Step 3: Make a well in the center and gently add water little by little. Work into it some more till you get a Smooth non-sticky elastic dough. Divide it into 10 and roll the divided dough into balls


Step 4: Dust your flat working surface with flour and roll out each dough. Wrap each dough around each egg and roll into balls


Step 5: Pre-Heat your vegetable oil in a deep fryer or pot and fry the egg rolls till golden brown. To ensure it cooks well on the inside, reduce the temperature of the burner once you drop the egg rolls into the oil.


Step 6: Remove from the oil and drain on a paper towel. Serve!



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86 comments:

  1. U too much dear. God bless u.

    ReplyDelete
    Replies
    1. Thanks Amaka, God bless you too :)

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  2. This looks delicious and I can't wait to try it. When you say "mixed spices", what would you suggest?

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    Replies
    1. it sure is. "Mixed spices" usually come prepacked and examples of some ingredients include Cinnamon, Nutmeg, ginger e.t.c

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    2. Anonymous8:28 am

      I will try it, but is it compulsory to add margarine

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  3. Anonymous2:13 pm

    Thank you. Be blessed. From Tanzania

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    Replies
    1. Awww!!! Thanks Anon...glad to know i have a Tanzanian reader :).

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  4. Will try this. Thanks. You have a lovely blog. Just found it.

    ReplyDelete
    Replies
    1. Thank you chineze. Do stick around k ;)

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  5. Well doesn't that look DELISH? Well done :D

    *NEW POST* http://jennoshealth.blogspot.ie/

    ReplyDelete
  6. Pls can u inbox me ur pin, ild like 2 add u up

    ReplyDelete
    Replies
    1. Hi jennifer, here's my channel pin: C00263232

      Delete
  7. Tried it but the inside was not well cooked..

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  8. I tried it but the inside was not well cooked..

    ReplyDelete
    Replies
    1. Your oil was too hot probably and u had to take d eggroll out of d oil. Like she said in d recipe. Lower d heat of the pan so the roll can cook evenly

      Delete
    2. Anonymous11:03 am

      thanks for the recipe Dobby. I have searched all over the web for naija egg roll recipe but none gave me what I wanted till I got yours. but just out of curiosity, how many egg rolls did each person eat? asking cos of the eggs in each.

      Delete
    3. @sabo rachel: chinwe is right :), just reduce the heat.

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    4. @Anonymous11:03 am: You are welcome. Each person ate Two :)

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  9. Anonymous2:00 am

    this made me hungry oooh

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    Replies
    1. Haha! Glad it did anon :)

      Delete
  10. Xenia8:29 am

    Hello Dobby, great work u r doing here. I am sure going to try this out this afternoon, hope it comes out good.
    Ehn which camera do use and were can I get it please?

    ReplyDelete
    Replies
    1. Xenia3:27 am

      Dear Dobby I did prepare d egg roll as said earlier n it came out solo yummy, my family really enjoyed it.
      Errrrm u didn't tell me d name of the camera again n where to get it. Ur pictures are just too clear.

      Delete
    2. Hi Xenia,
      Thanks for the compliments. Glad to know the eggroll turned out great :). Currently, i alternate between my phone (Samsung Galaxy Grand 2) and my Normal point and shoot camera (Sony Cybershot). For most of my recent pics, i used the phone camera.

      Delete
  11. Definitely trying this come Saturday

    ReplyDelete
    Replies
    1. Do keep us posted niffyt :)

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  12. chidimma4:23 pm

    wow i love this blog

    ReplyDelete
  13. abiola showunmi1:32 pm

    ma, so sorry my question on chin chin is coming under ur egg roll recipe, u said for a crunchy chin chin, we can omit d egg. my question is if d egg is omitted wot do we substitute wit to bind the dough together.

    ReplyDelete
    Replies
    1. Hi abiola,
      The liquid milk would help in binding the dough together when the egg is omitted. The end result would be a more crunchy chin chin.

      Delete
  14. abiola showunmi1:33 pm

    pls i need a recipe for scoth egg

    ReplyDelete
    Replies
    1. How to make scotch egg
      For scotch egg you'd need:
      *Minced meat
      *Bread crumbs
      *Hard boiled eggs
      *Whisked egg (you'd mix it with the minced meat)
      *Salt (to taste)

      Directions:::
      - peel the hard boiled eggs , rinse and set aside.
      - In a bowl, mix the minced meat, whisked egg and salt together.
      - Roll the minced meat around the hard boiled eggs.
      - Roll the covered eggs in bread crumbs
      - Deep fry in vegetable oil or bake in an oven
      - Serve.

      Delete
  15. abiola showunmi2:27 pm

    hello ma, i tried ur chin chin recipe yesterday nd it wz fantasic, my kids loved it but d problem i had was dat d oil wz foaming at d top dat i cld nt see d chin chin properly if it wz done but had to alwz remove it frn d fire to check if it is dwn. pls ma wot cld b d cause?. cos my kids want the chin chin again. expect ur rely.

    ReplyDelete
    Replies
    1. Foaming oil is due to the moisture in the chin chin. For chin chin, it's quite normal and once the moisture in the chin chin dough being fried reduces, the foaming would also reduce. A precaution to take though is not to fill the oil to the brim of the pan to prevent it from spilling onto the stove top. Your frying oil should be less than halfway full.

      Delete
  16. Tinuoyin8:55 am

    Thanks so much for this recipe. God bless you!

    ReplyDelete
    Replies
    1. God bless you too Tinuoyin :)

      Delete
  17. Anonymous6:46 am

    You are indeed blessed. Please what causes eggroll to like get spoilt on the inside even after frying it well after a period of time and how long can an egg roll be kept(good one).

    ReplyDelete
    Replies
    1. lots of factors could make it go bad so it depends. I've seen eggroll last up to 3days

      Delete
  18. mamaj6:49 am

    Please can I get your recipe for meat pie and how long can it last when made. Thanks a lot.

    ReplyDelete
    Replies
    1. Hello Mamaj, The recipe for meat pie isn't available yet but will be soon.

      Delete
    2. Anonymous1:27 pm

      Hi Dobby u doing a very great job. God bless u pls can I get ur recipe for crunchy chin chin. Thnks

      Delete
    3. thanks anon, Here's the recipe >>>How to make crunchy chin chin

      Delete
  19. Anonymous9:13 pm

    Hello dobby I was lookn 4 sum recipes on net nd luckly found ur blog.soo happy.well I tried to mk egg roll today nd it crumbled while fryn.what do I do next tym evn my chinchin too.wat do I do to avoid d's to my chinchin nd egg roll.pls help.wnt to invest wit it

    ReplyDelete
    Replies
    1. When next you fry, ensure you use the right amount of eggs - flour - margarine ratio as that tends to affect the outcome if not done properly. Also, if the right ratio of ingredients is used, you'd have a stretchy dough which won't crumble once it gets into the Oil.

      Delete
  20. Anonymous7:01 pm

    Awesome.thanks so much.God bless u

    ReplyDelete
  21. Hello,plz can u put d recipe in grams as I can't get wat u mean by cup.tanks

    ReplyDelete
    Replies
    1. Hello lizzy, Click HERE for Cup to gram measurements.

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    2. Wow took me more than 3hour to upload my comment. My 1st one with the name Lizzy took more hours. Lol am not just good wit them technology.

      Delete
    3. Wow why is it hard to coment,spent more than 5hours trying to do these u no.lol guess am not just good wit them technology.

      Delete
    4. Thank you so much Dobby you are As. Am so inspired by ur work,u ar so good at wat u do.trust me the sky is ur limit.tanks for the measurements conversation really dont understand the cup ting as we use grams alot here. I did try d egg roll but it was spilling, the dough is coming off th egg I guess maybe my measurements we not right will try it again and d sugar was just too much.my burn came out really nice though. Thanks keep up the good wok.

      Delete
    5. You're welcome lizzy. For the cup measurements, you could check out this post to understand it better: ClickHERE

      Delete
  22. D ,u said for this recipe, 4 1/2 cups of flour. Please how many grams is dat.also u said 4tbsp of butter how many gram?thanks.

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  23. oh my gosh, this is DELICIOUS congrats on your cute blog!

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  24. Hi can I substitute baking soda for baking powder in this recipe

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  25. Anonymous12:39 pm

    hello dobby nice job, For Cup measurement here do you mean Milk cup/Measuring cup?

    ReplyDelete
    Replies
    1. Hi, yes for this i used the normal measuring cup

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  26. hello dobby nice job, For the cup measurement on this recipe do you me Milk cup/Measuring cup

    ReplyDelete
    Replies
    1. Hi Linda, yes for this i used the normal measuring cup

      Delete
  27. Anonymous1:39 pm

    Thanks for d help

    ReplyDelete
    Replies
    1. you're welcome anon.

      Delete
  28. Anonymous4:18 pm

    What if the egg is coming out of the dough during frying what can I do to avert that in the next frying

    ReplyDelete
    Replies
    1. Cover the egg adequately with dough when next you're frying. it won't come out again.

      Delete
  29. It is so delicious. Thank for sharing.,Dobby. I love egg roll. I'm going to try it now

    ReplyDelete
    Replies
    1. Do keep us posted steve

      Delete
  30. Idong9:06 am

    I tried this yesterday but I noticed while mixing, it was still sticky after about 10 mins of mixing so I decided to more flour however came out well, but there was too much of flour. Did I do the right thing?

    ReplyDelete
    Replies
    1. If it came out well, you did the right thing.

      Delete
  31. Hello dobby,can I use that green cup(with handle) that is used in the market? I can't get a milk cup

    ReplyDelete
    Replies
    1. i've never seen the green cup. But, you could make the milk cup. Just get the normal tinned milk, use up the content, open it wider and use it for the measurement.Hope this helps.

      Delete
  32. Dis is really cool and I can easily relate wit it here..unlike odas dt d ingredients will be something u can't easily get in nigeria/ or ur immediate environment. Pls continue d good work

    ReplyDelete
  33. Anonymous3:07 pm

    Hello. I made these today and it was a disaster. The dough part was too sweet, crunchy like chin-chin, and very oily. What can I do next time for better results?

    ReplyDelete
    Replies
    1. Reduce the amount of sugar and knead the dough thoroughly. It'd give you a better result.

      Delete
  34. Anonymous6:55 pm

    I fry my egg roll today but it was too oily, and the oil i use to fry it is very small like two sachet of power oil. Please what can I do to correct the mistake should in case of next time.

    ReplyDelete
    Replies
    1. Drain on a paper towel before serving.

      Delete
  35. Anonymous6:55 pm

    I fry my egg roll today but it was too oily, and the oil i use to fry it is very small like two sachet of power oil. Please what can I do to correct the mistake should in case of next time.

    ReplyDelete
    Replies
    1. Drain on a paper towel before serving.

      Delete
  36. OMG! Look at the skin of the rolls! My mouth can't stop making water, Please give me a few!

    ReplyDelete
    Replies
    1. Glad you like it Arabella :)

      Delete

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