Egg Rolls

Ingredients

• 8 large eggs FOR THE PASTRY:
• 3 cups of plain flour
• 1 tablespoon of sugar
• 1/2 teaspoon of salt
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of ground nutmeg
• a small handful of margarine or butter (cold)
• 1 egg, beaten (for the pastry)
• Cold water as needed
• Vegetable oil for deep-frying

Method

1. 01

   Hard-Boiling the Eggs. Place 8 eggs in cold water in a saucepan. Bring to a boil and cook for exactly 10 minutes. Transfer to cold water immediately. Peel carefully when cooled. Set aside.

2. 02

   Making the Pastry. Sift flour, sugar, salt, baking powder and nutmeg into a bowl. Rub in the cold margarine until the mixture resembles fine breadcrumbs. Add the beaten egg and gradually add cold water, a tablespoon at a time, mixing until a smooth, firm, pliable dough forms. Do not overwork. Divide into 8 equal portions.

3. 03

   Encasing the Eggs. Roll each dough portion into a round disc approximately 5 mm thick and large enough to wrap around a whole egg. Place the peeled boiled egg in the centre of the dough disc. Carefully wrap the dough around the egg, pressing and sealing all joins firmly so no gaps remain. Roll gently between your palms to smooth the surface. A well-sealed casing is critical — any gaps will cause the pastry to burst during frying.

4. 04

   Heating the Oil. Heat vegetable oil in a deep pan to moderate-to-hot heat to moderate-to-hot heat. A lower temperature than usual is needed because the pastry is thick and needs time to cook all the way through without the exterior burning.

5. 05

   Frying. Lower the egg rolls carefully into the oil. Fry for 8 to 10 minutes, turning gently every 2 minutes, until deep golden-brown all over. The slow frying ensures the thick pastry cooks through completely.

6. 06

   Draining & Serving. Drain on paper towels. Serve hot or at room temperature.

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