Nigerian egg roll
Nigerian Egg roll is similar to the scotch egg, but while the scotch egg is wrapped in sausage, Nigerian egg roll is wrapped in dough. If you have ever travelled by luxury bus in Nigeria, you must have seen these large fried dough balls. They hide a whole boiled egg and people rush to buy them whenever there is a pause in the journey. Nigerian egg roll like the Fish roll, puff puff, Nigerian meat pie and sausage roll, is one of Nigeria’s popular street food.
I normally shy away from it because of the whole egg inside. It is simple and delicious but eating only one means I have exhausted my daily egg quota. So I decided to start making it myself, and when I do, I use half an egg in each ball that way I can eat a minimum of 2 rolls without feeling guilty, the guilt only sets in when I am on my third, well…yeah I still end up eating more than my daily egg quota. These large fried dough balls are just too tempting. They are good for children’s lunch boxes, snacks for road trips etc.
When making Nigerian egg roll, make sure to wrap the egg well without leaving any opening at all, if you do, it will unravel and open once it hits the oil. Pinch the dough to close and roll between your palm to get a smooth enough ball. Also, oil temperature is vital, too hot and it will brown too fast leaving a raw centre and too cold, it will soak up oil. Use enough oil to deep fry it.
When using yeast, be sure it is still fresh and not old and stale, for optimum rising.
To make Nigerian egg roll
2 cups flour 1 tablespoon baking powder 2 tablespoons sugar 1/2 teaspoon salt 1/2 teaspoon nutmeg 1 teaspoon instant dry yeast 2 tablespoons margarine 11 tablespoons warm water 6 hard boiled eggs (3 eggs if using half egg per bun)
Mix flour, baking powder, sugar, salt, nutmeg and yeast together in a bowl.
Rub in margarine to resemble breadcrumbs.
Add warm water and knead to get a soft, smooth and elastic dough.
Rub a little oil inside the bowl, place the dough in it.
Cover and leave to rest and rise for 45 minutes to one hour.
Meanwhile, boil and peel eggs.
Cut dough into 6 balls.
Using a rolling pin, roll each ball wide enough to cover the egg. Alternatively, place a ball of dough in hand and flatten it with the other hand.
Place an egg in the middle of the circle and wrap to cover it well, pinching to seal the ball.
Roll ball gently in your palms to seal properly.
Do the same for the rest of the dough balls.
Set a deep frying pan over medium heat and when hot, using a slotted spoon, gently slide the balls into the oil to fry. Do not crowd the pan.
Fry until golden brown.
Drain on a plate lined with a kitchen napkin.
Let us know how much you enjoyed the Nigerian egg Roll.
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