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Nigerian Egg Rolls

Nigerian Egg Rolls are a uniquely Nigerian invention — a whole hard-boiled egg encased in a sweet, slightly dense fried dough and deep-fried until golden. Unlike the Chinese spring roll (which shares the name) or the American devilled egg roll, the Nigerian Egg Roll is essentially a whole egg inside a leavened, slightly sweet dough ball — creating a self-contained snack that provides both protein and carbohydrate in a single golden sphere.

Nigerian Egg Rolls, Nigerian cooking

Ingredients

  • 8 big eggs — for the centres FOR THE EGG ROLL DOUGH:
  • 4 big cups of plain flour
  • 2 big big tablespoons of sugar
  • 1 teaspoon of baking powder
  • Half a teaspoon of salt
  • Half a teaspoon of ground nutmeg
  • A big tablespoon of butter or margarine
  • 1 big egg — for the dough
  • Warm water — as needed
  • Vegetable oil for deep-frying

Method

  1. 01

    Boiling the Eggs. Place 8 eggs in a pot of cold water. Bring to a full boil. Boil for 10 minutes for fully hard-boiled yolks — the yolks must be completely set or they will be raw in the centre of the finished egg roll. Cool in cold water. Peel all eggs carefully. Pat completely dry with paper towels.

  2. 02

    Making the Egg Roll Dough. Sift flour, sugar, baking powder, salt and nutmeg into a large bowl. Add butter and rub in with fingertips. Add the dough egg. Add warm water gradually until a smooth, slightly soft dough forms — not too stiff, not too sticky. The dough must be pliable enough to wrap around the egg completely.

  3. 03

    Wrapping the Eggs. Divide the dough into 8 equal portions. Take one portion and flatten into a disc large enough to wrap around the whole egg. Place a peeled, dry hard-boiled egg in the centre of the disc. Bring the dough up around the egg, pinching and sealing all the edges together until the egg is completely enclosed in dough. Roll gently between your palms into a smooth ball.

  4. 04

    Frying. Heat vegetable oil in a deep, wide pan over medium heat — the egg rolls need room to float freely. Carefully lower the wrapped eggs into the oil. The oil should just cover them. Fry for 8 to 10 minutes, turning regularly, until deep golden-brown all over and the dough is cooked through. They will float as they cook — keep turning them for even colour.

  5. 05

    Draining and Serving. Drain on paper towels. Allow to cool slightly — the interior will be very hot. Serve warm.

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