Tuesday, 2 August 2016

NIGERIAN EGG ROLL RECIPE




 

INGREDIENTS

6 boiled eggs

1 egg (whisked)

2 cups of flour

2 tbsp of sugar

¾ tbsp of baking powder

½ tsp of nutmeg

A pinch of salt

2 tbsp of butter

¼ cup of water (or less)

HOW TO

In a bowl, mix the dry ingredients (flour, sugar, baking powder, nutmeg, and salt) with the butter until the mixture becomes crumbly.

Pour the whisked egg into the bowl and work the dough while pouring in water at intervals. (NB: you don’t want a runny or wet dough so add water sparingly.)

Set the batter aside for 20 – 30 minutes.

20 minutes later

Work the batter for few seconds, your dough should be more elastic and less wet now.

Flour a board and put the dough on the floured board.

Divide the dough into six parts (for the six boiled eggs).

Flatten each of the parts and wrap them around the eggs (you don’t want it to be too thin so it doesn’t burst open while frying).

Smoothen the balls by rolling in both of your hands.

Frying the balls…

Heat up a pot containing oil. You might want to use a small deep pot and you should fill it halfway with oil so the balls don’t sink to the bottom.

When the oil is hot enough, drop the balls into the oil without overcrowding. You can reduce the heat while frying to enable the balls cook evenly.

Remove the egg-roll from the oil when golden and place on a paper towel to soak the oil.

There you have your beautiful golden balls, ENJOY!

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Use the comment box below for questions or clarifications.

1 comment:

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