BEST NIGERIAN COMMERCIAL CRUNCHY EGG ROLL RECIPE EVER

Today’s recipe is on how I made 21 pieces of my Best Nigerian Commercial Crunchy Egg Roll Recipe Ever!

This is that Bulk Best Nigerian Commercial Egg roll Recipe that reminds you of our good old days as children on the street of Lagos, Nigeria.

It is that crunchy, well fried Nigerian Egg Roll Recipe that’s not cracked, irresistible and super easy to make! If you’ve been following and reading my pastries or snacks blog posts and recipes you will no my recipes are not only easy but are foolproof.

What Country is known for Egg Rolls?

Internationally, egg roll is a Chinese culinary tradition. It is some how similar to small chops where thicker jackets or wraps are first made from wheat flour dough and savory fillings of cabbage, chopped Chinese roast pork, and sometimes shrimp are deep fried.

While to we in Africa, we are familiar with the Nigerian Commercial Egg Rolls that is made just like the name suggests; a semi-thick flour dough, made of flour, margarine/butter, sugar, leavening agents, sometimes spices like cinnamon, nutmeg, all mixed spices; and then wrapped around boiled egg; and slowly deep-fried till it’s golden brown outside and crunchy on the inside!

This is what we know as EGG ROLL 😀

Why are some Nigerian Egg Rolls no more crunchy?

You can imagine the rude shock when I bought egg rolls from a vendor on a day I was craving badly for it and couldn’t bring myself to making it; only to discover it wasn’t crunchy! Why? How?

These were questions that made me go into the rabbit hole looking for answers only to discover some commercial vendors now use yeast instead of baking powder to make their Nigerian Egg Rolls to beat down cost and reduce frying time.

Nigerian Egg rolls made with Yeast as leavening agents have the texture of puff-puff or like my coconut puff-puff recipe

While Nigerian Commercial Egg Rolls made with a dough that contains Baking Powder as leavening is crunchy like Nigerian Buns

INGREDIENTS FOR MAKING NIGERIAN COMMERCIAL CRUNCHY EGG ROLLS

PRO TIP TO MAKING BEST NIGERIAN COMMERCIAL CRUNCHY EGG ROLL RECIPE EVER

1. It has now become customary for me to say follow my recipe to the end. I don’t care how many recipes you’ve tried. But if you want perfection, if you want same result like I did; if you want same good old days traditional Egg roll recipe, follow my recipe to the end.
2. Start with your dry items when adding ingredients into your mixing bowl before you add wet items
3. Don’t knead your Nigerian egg roll dough like doughnuts . It doesn’t need all that energy. You pamper it like when you’re making Nigerian Meat pies. If you over knead you’ll end up with tough or hard Nigerian egg rolls
4. Add your water little by little till you get a slightly sticky dough. Not batter but dough that’s slightly sticky.
5. Mix with your fingers only.
6. After mixing, allow your dough rest for 30 minutes to make the gluten relax so that your dough will be easier to work with.
7. To get equal sizes for your Nigerian Egg rolls, you can cut-out and measure each dough to be 50 grams each.
8. Use small hard-boiled eggs. Big eggs will make it difficult for you to wrap.
9. When wrapping your dough around your eggs, make sure the pointed part of your oval-shapped egg isn’t resting on the apportioned dough. Let the flatter part of the egg rest on the dough. My step-by-step video will show you this.
10. You must have seen or made egg rolls that are cracked open after frying. This is because they were not sealed and rolled perfectly. You want to pinch and press the dough after wrapping it around the egg first. Don’t rush especially if you’re a newbie. If you don’t pinch and press well to seal, they’ll open once in the oil.
11. After pressing and pinching the dough to seal, remove the excess dough and proceed to rolling it between your slightly floured palms well like you’re rolling a ball or making filled doughnuts
12. Just like Nigerian buns you want to make sure your oil is heated on a medium flames and you slowly deep fry. Don’t rush your frying time.
13. Watch your heat! High flames will result to a Nigerian Egg Roll that’s brown outside but not properly fried on the inside. You want to fry on medium flames and always remember to stir occasionally.
14. If you’re making bulk Nigerian Commercial Crunchy Egg Rolls, you should always make sure you roll the egg rolls between your palm to keep the wrapped eggs in the center of the dough before you put it into your oil to avoid funny shapes. 😀

HOW TO MAKE BEST NIGERIAN COMMERCIAL CRUNCHY EGG ROLL RECIPE EVER STEP-BY-STEP

1. Boil your Eggs, peel off the shell and set aside
2. Measure out all your items and place them on your work surface.
3. Get a large mixing bowl, sieve in your flour once. Next add in sugar, and baking powder and stir to combine.
4. Then add in all mixed spices, and salt and stir.
5. Next add in your margarine or unsalted butter and break in your egg. Mix with your fingers gently to combine and till it forms a bread crumb texture.
6. Next create a hole in the center of your flour mix and add water little by little while mixing till it forms a slightly sticky dough.
7. Cover the dough and allow to rest for 30 minutes to help gluten relax.
8. Next, get some flour sprinkle on a baking tray, and on your palms.
9. Get the relaxed Nigerian Egg Roll dough apportion them into 50g each to get same sizes of 21 doughs OR cut out dough into small sizes without weighing.
10. Place a deep frying pan on medium flames and add Vegetable Oil while you’re getting ready to prepare the Nigerian Egg Rolls. Leave the oil to heat up.
11. While that’s heating up, get your boiled eggs, dust your palms with flour. Pick up one of the apportioned dough.
12. Flatten the dough slightly with your palm. Get a boiled Egg, place it on the flattened dough making sure the pointed edges of the eggs are not the ones resting on the dough.
13. Wrap the dough around the egg well, then pinch, press, seal in this manner the dough. Seal well with your fingers. I usually place it between my thumb and index finger as shown in the video to seal and press.
14. Next slightly dust your palms again and roll the dough in-between your palms well till it is smooth and till the egg inside the dough is at the center. Also, the dough will be round like a little ball
15. If at this stage your oil isn’t hot yet, place this rolled dough on your floured baking tray. And proceed with method 11-14 till all eggs are wrapped with the dough and you have 21 unfried Nigerian Egg . To know if your oil is hot, simply deep a skewer at the center of your frying pan. Once you notice little bubbles gathering around the skewer your oil is hot and ready for frying.
16. Next get one of the unfried Nigerian Egg Roll, and roll it between your palms again well before placing into the oil. Repeat this procedure always so that your egg rolls are well shaped before they get in contact with the hot oil.
17. Stir the Nigerian Egg Rolls gently occasionally so that they’re evenly fried and not burnt. Once fried well, you will notice they will be golden brown outside. When you lift them, they will be light in your frying spoon. They will also have some lines like crack lines on the surface. Not opened but lines like what you see on my image above. These shows they’re well fried.
18. If like me your pan can’t fry all at once, reduce your cooking flames, a little before proceeding to fry the next batch. This way you’re regulating the oil’s temperature across all badges. Don’t rush your frying time as because Nigerian Egg rolls takes time to fry well.
19. Once they’re out of the oil, place them in a strainer to drain out oil and cool. Your crunchy Nigerian Egg Rolls are ready!
20. If you’re still having dough left, make Nigerian Buns with them

COSTING FOR MY NIGERIAN ROLLS (How much it cost me to make 21 Pieces of my Nigerian Commercial Crunchy Egg Rolls and how much I charged)

I charge ₦500 per one for my Nigerian Egg Rolls. For orders above 100, I charge ₦490 per one.

I bought flour ½ paint which is about 1.5kg for ₦1,800. I bought sugar ½ cup for ₦800. I bought ½ crate of egg and 7 pieces for ₦3,500 (small sizes). These eggs covered both my 21 egg rolls and the 1 extra I used for the dough.

I had baking powder at home so I tagged it ₦100. I also had salt and all-mixed spices in my pantry so I tagged them ₦100 each per the quantity I used.

I bought 250g of margarine for ₦650. I used the NAPA brand. I bought one bottle of oil for ₦1,400. Then I tagged Cooking gas at ₦1,100 for a KG. I bought a size 12″ box for ₦450 because I also made unfilled Donuts for the events

The total money charged was ₦10,500 for 21 pieces of Nigerian Egg Rolls and the total money spent was approximately ₦10,000. Now I did this breakdown so you know that there’s little gain in making commercial snacks. So before you rush to give a client discount, make sure you have done your calculations and it’s in line with the most current market price . I love branding individually my pastries going out for events because you don’t know who’s going to refer you for a job next. From my breakdown the amount paid doesn’t cover my branding. So it means that came from personal purse 😢😭.

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