Nigerian Egg Rolls
Nigerian Eggs Rolls are a deep fried snack made from batter (or dough) and boiled eggs. It is usually sold by street food vendors in Nigeria and can be light or heavy depending on the amount of batter or dough surrounding the boiled egg. Think of Nigerian Egg Rolls as Scotch Eggs, but the sausage meat surrounding the boiled egg is replaced by flour.
I’ll be honest, this is my first time eating or making this! I remember back in high school in Festac Town, the guy that sold Buns outside school during the break period, had buns with boiled eggs inside it. I never tried it back then because I couldn’t eat eggs that had been sitting out for goodness knows how long. (I also neglected to mention that on the Buns post, that it could be made with boiled eggs inside the batter).
Forward to about a month ago, I got a reader request asking for Nigerian Egg Rolls. I emailed back because I wanted better clarification on exactly what it was, as I was thinking regular egg rolls as you would get from Chinese restaurants and such. She then emailed back explaining what it was.
When I got to thinking about it, I figured there would be two ways to go about it: the first being to make it in a buns batter and the second to make it using a meat pie dough. I chose to go with the batter because I didn’t quite like the idea of frying dough, which already has butter (and frying that in oil again!). Either method would work, but this recipe is for Nigerian Egg Rolls using Buns batter.
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To learn how to make Nigerian Egg Rolls, here’s what you’ll need:
Recipe Cost: $12.34 Prep: 10 mins Cook: 15 mins Difficulty: Easy Serves: 3-6
- 1/2 cup all purpose flour
- Pinch of salt
- 1/4 tsp baking powder (half of half a tsp)
- 4 eggs (boil 3, add 1 to batter)
- 3 tbsps granulated white sugar
- 4-5 tbsps room temperature water
- 5 cups canola (for frying)
1. Add 3 eggs to pot filled with water, let boil 10 minutes
2. Add flour to a bowl, add baking powder and salt, mix together
3. Add granulated white sugar to flour, mix together
4. Add water to flour
5. Mix water in flour mixture
6. Add egg to flour (see #4 in notes)
7. Work egg into flour (at this point turn heat off boiling eggs)
8. Keep working egg into flour till it forms a thick batter
9. Transfer boiled eggs into cool water to stop the cooking process. Let sit about 1 or 2 minutes before shelling the eggs (pre-heat oil)
10. Drain water, then shell the eggs, discard shells
11. Drop one egg at a time into batter (have 2 spoons on hand)
12. Spoon batter generously over boiled egg till thoroughly coated
13. Scoop batter coated boiled egg onto one spoon and with the other, spoon more batter over boiled egg
14. With second spoon, scrape off excess batter from edges of spoon holding the egg
15. Oil should be hot. Gently insert the coated egg into the hot oil; use 2nd spoon to gently slide it down
16. After a few seconds to a minute, gently turn coated egg to other side
17. Let fry about 1-2 minutes per side or till dark, golden brown
18. Repeat steps #11-17 for remainder eggs and batter
19. Once fried, transfer Nigerian Egg Rolls to paper towel to drain excess oil
20. It’s a wrap!
21. Close up shots
- The good thing about using the Buns batter for this recipe, is that your batter doesn’t have to be super perfect. Even if the batter came out a bit too thin, it would still coat the egg, albeit with a very light coating and if on the other hand, the batter was too thick, it would coat the egg nicely, but might be a bit too heavy or still yet, not give a thick enough outer coating.
- I would recommend soft boiling the eggs (about 5-10 minutes) as they will continue cooking in the hot oil. This way, the egg isn’t too hard once it’s done cooking in the batter.
- The main problem that I imagine some people running into has to do with scooping the egg onto a spoon. When you do this, the batter sticks to the spoon and once you remove the egg from the spoon, you’ll notice the body of the egg showing through. This is why I used two spoons; as you slide the coated egg down into the oil, more than likely, once you remove the spoon that once held the egg, there will be a bald spot there, but quickly (really quickly!) have some batter on the other spoon to smooth down any bare patches and give the egg roll an even coat of batter.
- Initially, for this recipe, I started out using 1 cup of flour etc, but I boiled only three eggs and after coating the eggs, I had way more batter than I needed and I didn’t want to make Buns, so I refrigerated it (1-3 days I imagine and no more). I cut down the ingredients to make enough batter for just 3 eggs, if you would like to make 6 or so eggs, then you can go by the measurements in the Buns recipe.
- I will probably revisit this recipe at a later point and remake it using dough instead. I know some of you will like to see that as well, so I’ve made a note of it already :)
- The only drawback of using batter to make Nigerian Egg Rolls would be that you won’t get a thick coating of batter as you would if you used dough. Using dough will enable you make the dough thicker or thinner.
- Oh yeah, good luck with the farts, you know they’re bound to happen eating this many boiled eggs, lol
- You could use light or dark brown granulated sugar instead of granulated white sugar.
If you’re making these for yourself, no need to get fancy with it, you can just eat them whole. However, if you plan to serve it up, I’d recommend slicing each in half
The Recipe Cost of $12.34 is approximate for me in US dollars, but should be used an estimate only. Please keep price fluctuations & exchange rates in mind. If you’re based in the US, the grocery store(s) you frequent might have the same items cheaper or more expensive than what I purchased.
If you’re international, please keep in mind that exchange rates vary constantly. I recommend using this site to convert it from US dollars to your local currency. You might also have some of the ingredients at home already, thereby reducing the cost.
If you’d prefer to see an individual ingredient cost breakdown, let me know!