The egg roll is a delicacy in what I’ll call the family of buns, a crazy Nigerian will know what I mean when I say “Egg roll na buns wey go University come carry belle“.
It is a snack that can come in handy anytime. You are quite aware of how Egg is a perfect breakfast meal? Well, with egg roll you can take egg, breakfast or not.
This tutorial will teach you how to make egg roll for absolutely any occasion, do you want to sell it? For your kids or loved ones? To test your cooking prowess? Out of boredom? HowTo9ja has you covered.
Before we get all serious, let me share a joke with you, I hope you find this funny.
A conversation with a crazy egg roll seller and a buyer.
Buyer: Madam, abeg give me 2 egg roll.
Seller: Take, na 100 naira.
*Buyer pays and starts eating while waiting for her change, then suddenly*
Buyer: Madam!! Na Garden Egg dey inside here o.
Seller: My daughter, Egg na egg. 😜🤪
Frequently Asked Questions
Below are some FAQ and Answers.
How Long Will It Take To Make Egg Roll?
It shouldn’t be above one hour.
What Recipe Category Will I Classify Egg Roll?
The Nigerian Egg Roll can be classified as a Snack or Dessert.
Where Does Egg Roll Originate From?
The egg roll has its Recipe Cuisine from Nigeria.
What Cooking Method Do I Use To Prepare It?
This snack is prepared by frying.
Is The Nigerian Egg Roll Similar To The Chinese Egg Roll?
Nope, it isn’t.
When/Where/How Should Egg Roll Be Eaten?
Cold juice, chill drinks, etc will do just fine. But left to us here on HowTo9ja, anytime is very perfect for our Egg roll 😋😋.
Utensils To Have Handy
- Medium amount of heat.
- Frying pot(preferable over the pan)
- Flour: 2½ cups
- Egg: 1 raw, 6 Boiled (please, Fowl EGGS not GARDEN egg 🤫🤔🤐) see how to boil the perfect egg here
- Baking Powder: 1¼ tablespoon
- Nutmeg: ½ Tablespoon
- Salt: ⅓ Tablespoon
- Margarine: 2 Table Spoons
- Water: 9-10 Tablespoons
- Sugar: 2-2½ Tablespoons
- Vegetable Oil
The ingredients here are aimed to make about 6 Egg rolls, if you want more, using your discretion, make the perfect increase.
Or this simple trick Assuming you want, let’s say 80 egg rolls, divide 80 by 3 then multiply the result(26.6) by the number of ingredients measurements up there.
i.e 2 cups of flour become 52(2 * 26) I’ll advise you minus one or two from each of the results, understand that cooking is based on your discretion.
If it’s your first time preparing Egg roll, start with small ingredients and ask your friends to taste it.
We couldn’t do this without seeking indirect counsel from Lola Osinkolu of the ChefLolas blog.
This post will be in two sections, the straight forward and obvious instructions and the next section talks about things you really should consider to achieve perfection.
Prepare Egg Roll (Video)
You could watch this video, it helps more if you have enough data or
Jump to the written down steps.
How To Make Egg Roll (Steps)
(If a search engine brought you here straight, I really advise you start the article from the beginning)
In a bowl
Using a large bowl, combine and mix your Flour, Baking Powder, Sugar, Nutmeg and Salt.
Keep mixing for a while, use a whisk or a spoon, depends on what you have handy.
Add the margarine into the bowl, use your fingers and blend perfectly in, do this until it crumbles
In a Different Bowl
Break the raw egg and start beating it.
Back to the main bowl
Add the beaten egg into the bowl and start mixing. You have a dough now and it should be dry.
Start adding the water, add in little quantities, keep mixing still, maintain this until the dough is soft and sticky but still loose or workable.
If you add too much water, you are going to have a really loose dough, this, in turn, makes it difficult to wrap around your egg.
If it isn’t moist and sticky enough, it wouldn’t wrap your egg… Be smart 😎
Keep mixing or working on the dough for a minute or two.
Cover it allow for about 20 minutes.
Work on it for few seconds then divide it into 6 halves.
Tightly wrap around each of the BOILED eggs with the dough.
Place in the frying pot/Vegetable oil and keep turning over and over till its golden brown, same color you have when making puff puff.
Let the oil be enough to allow the dough to sink inside.
Bring down each egg roll hot and warm and send my share over 😉.
Calm your horses, no doubt you are good to go, but this other section will save you impending dangers.
If this is your first time handling egg roll, please read this section
Tips And Tricks In Making Egg Roll
- You are to wrap then fry. Don’t wrap all your eggs while frying a few, if you wrap a lot and start frying a few, there’s an 80% chance that the dough will keep rising, this then makes the dough to lose its cozy grip around the egg.
- Medium heat, please! If you use high heat, the inside of the egg roll wouldn’t cook. Long as the oil is not cold, the dough won’t get soaked.
- Baking the egg roll isn’t advised, it won’t be soft inside.
- When you make egg roll, to avoid it getting too strong, don’t make a hard dough, also resist the temptation of adding more flour and your baking powder should be active.
Have any questions, ask below.
I hope I was able to help you make egg roll? Drop a comment below and share this article.