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
Equipment
- Measuring Cups
- 1 Frying pan
- 1 Mixing Bowl
- 1 Frying spoon
- 1 Strainer
- 1 Baking tray
Ingredients
- 21 hard-boiled Eggs small sized
- 9 Cups Flour all-purpose
- 1 Cup Sugar
- 1 tsp Baking Powder
- 2 tsp All-mixed spices or Cinnamon Powder, or Nutmeg
- ¼ tsp Salt
- 8 tsp Margarine or Unsalted Butter
- 1 Egg
- 1 Bottle Oil Vegetable Oil
- Water
Instructions
- Boil your Eggs, peel off the shell and set asideaside21 hard-boiled Eggs
- Measure out all your items and place them on your work surface.9 Cups Flour, 1 Cup Sugar, 1 tsp Baking Powder, 2 tsp All-mixed spices, ¼ tsp Salt, 8 tsp Margarine, 1 Egg
- Get a large mixing bowl, sieve in your flour once. Next add in sugar, and baking powder and stir to combine.9 Cups Flour, 1 Cup Sugar, 1 tsp Baking Powder
- Then add in all mixed spices, and salt and stir.2 tsp All-mixed spices, ¼ tsp Salt
- 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.1 Egg, 8 tsp Margarine
- 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.Water
- Cover the dough and allow to rest for 30 minutes to help gluten relax.
- Next, get some flour sprinkle on a baking tray, and on your palms.
- 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.
- 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.1 Bottle Oil
- While that's heating up, get your boiled eggs, dust your palms with flour. Pick up one of the apportioned dough.
- 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.
- 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.
- 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 ballball
- 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.
- 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.
- 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.
- 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.
- 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!
- If you're still having dough left, make Nigerian Buns with them