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Nigerian Egg Rolls

March 15, 2011 | 89 Comments

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.

Requested Recipes are a series of posts geared towards recipes YOU’ve requested! If you’d like a particular recipe featured, let me know!

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: 3-6nigerian egg roll ingredients

1. Add 3 eggs to pot filled with water, let boil 10 minutesnigerian egg roll

2. Add flour to a bowl, add baking powder and salt, mix togethernigerian egg roll

3. Add granulated white sugar to flour, mix togethernigerian egg roll

4. Add water to flournigerian egg roll

5. Mix water in flour mixturenigerian egg roll

6. Add egg to flour (see #4 in notes)nigerian egg roll

7. Work egg into flour (at this point turn heat off boiling eggs)nigerian egg roll

8. Keep working egg into flour till it forms a thick batternigerian egg roll

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)nigerian egg roll

10. Drain water, then shell the eggs, discard shellsnigerian egg roll

11. Drop one egg at a time into batter (have 2 spoons on hand)nigerian egg roll

12. Spoon batter generously over boiled egg till thoroughly coatednigerian egg roll

13. Scoop batter coated boiled egg onto one spoon and with the other, spoon more batter over boiled eggnigerian egg roll

14. With second spoon, scrape off excess batter from edges of spoon holding the eggnigerian egg roll

15. Oil should be hot. Gently insert the coated egg into the hot oil; use 2nd spoon to gently slide it downnigerian egg roll

16. After a few seconds to a minute, gently turn coated egg to other sidenigerian egg roll

17. Let fry about 1-2 minutes per side or till dark, golden brownnigerian egg roll

nigerian egg roll

18. Repeat steps #11-17 for remainder eggs and batter

19. Once fried, transfer Nigerian Egg Rolls to paper towel to drain excess oilnigerian egg roll

20. It’s a wrap!nigerian egg roll

21. Close up shotsnigerian egg rolls


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 :)
  6. 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.
  7. Oh yeah, good luck with the farts, you know they’re bound to happen eating this many boiled eggs, lol


  1. You could use light or dark brown granulated sugar instead of granulated white sugar.

Serving Suggestions:

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 halfnigerian egg rolls



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!



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Rating: 6.9/10 (35 votes cast)
Nigerian Egg Rolls, 6.9 out of 10 based on 35 ratings

89 Responses to "Nigerian Egg Rolls"

  1. Avartsy:

    It’s nice to see that you’re back! Honestly, when I first saw the “finished products,” I mistook them for Scotch Eggs and wondered why they looked so strange. Thanks for sharing this recipe. It took me reading the notes at the beginning to remember where I had seen these before, i.e. secondary school days. I remember seeing people selling these in wooden boxes with glass display. Just like you, I never bought one either…So I guess I can now try out this recipe at home, without running the risk of eating “expired eggs.” (*shudders*)

    • Yetunde says:

      Hey lady!

      Lol @ looking so strange and expired eggs! Yup, you can now try them without running any risks.

      If you do try it, let me know how it goes :)


      Welcome back. I was concerned that you were not returning. Great to see you come back with one of my husband favorites.

      • Yetunde says:

        Hey Dominique!

        Thank you! Oh no, never that. I’ve just been incredibly busy, but I’m getting a better handle on my schedule, so recipes should start flowing again :)

        So will you making it for him since he likes it so much?

  2. Azuka says:

    Glad to see you updated. I’ll be trying this out soon.

    • Yetunde says:

      Hey Azuka!

      Thanks! Hope you try and like :)

  3. Oge says:

    Hi,just came across your site. Very excited cos I love to cook.keep it up and I shall be trying this egg roll and many other things I discovered. Can’t wait my kids are in for a treat. Thanks a lot.

    • Yetunde says:

      Hey Oge!

      Yay! Welcome to our community! Hope you try and like! I’m sure your kids will enjoy it too.

      If you have any questions, don’t hesitate to ask! :)

  4. Fran says:

    Welcome back! Nice to see an update again. Although, I realise it’s been updated since March. Hope you’re fully settled now. Will be moving soon also and been doing the whole house hunting thing, found a place now and now to the bigger aspect of actually moving! I totally understand how the past few weeks have been for you.

    Nice for the recipe – still loving my ‘perfected’ puff puff though. Happy Easter and God Bless xxx

    • Yetunde says:

      Hey lady!

      Was wondering where you were?! Lol, you noticed the date; it was posted in April, but I backdated it to March, so the 3/11 archive wouldn’t be blank. Slick, I know ;)

      Good luck with the move! It most definitely isn’t fun. You could have an unpacking party, and make your perfected puff puff for your crew :)

      If I had thought of it sooner, I wouldve had one.

      Hope your Easter was great!

      • Fran says:

        Hope you good? It’s been such a while…

        • Yetunde says:

          Hey Fran!

          It has been forever and a day! I barely have time for myself these days, its crazy! My schedule will start to ease up in a few weeks, so things should return back to normal soon.

          Thanks for the concern, I appreciate it :)

  5. ileyemi olayinka says:

    This method of nigerian buns is not perfect. There is another better method tks.

    • Yetunde says:


      If you read through the blog, you’d have noticed a recipe for Nigerian Buns, likewise, if you read through this post, you’d have noticed mention of a different method.

      However, in the absence of that, why don’t you enlighten us on this better method on which you speak.

      • *sigh* I wish there was a “LOVE” button for your retort, especially the last paragraph *grinning mischievously*

        • Yetunde says:

          Lol, I just might add a love button when it’s time for a re-design!

  6. sussy says:

    Waoh! I’ve always wondered how we have the boiled eggs inside the dough. Infact I’ve tried making egg rolls that way, and you can only imagine what the outcome had been…ridiculously shapeless.laughs. This is a great eye opener and relief. Must say, ‘thank you’ for this recipe. Can’t wait to try this out.

    • Yetunde says:

      Hey Sussy!

      Lol, I can only imagine! You’re very welcome!

      Whenever you try it, let me know how it goes!

      Hope to see you around more! :)

  7. Bola says:

    HI Yetunde,
    Thanks for the egg roll recipe,it came out great.Looking forward to more recipes.

    • Yetunde says:

      Hey Bola!

      You’re oh so welcome! Glad it came out well.

      More to come!!

  8. francisca nwosu says:

    I try making the egg roll using your recipe but d outcome wasn’t good enough.The dough wasn’t thick to cover the boiled egg,so what should i do to bring out the best.

    • Yetunde says:

      Hey Francisca!

      I mentioned in the notes section about that being a possible issue with the batter method. If you want the dough surrounding the egg to be thicker, you’d have to make dough similar to that used for meat pies.

      Its been requested that I feature that, so I will, but it’s not as pressing a recipe as others.

      Hope that helps for now!

  9. Zainab says:

    Your blog has helped me so much! I’m a college student, and I miss Nigeria so much and Mommy’s cooking! Thank to so much! Also, this is the last post I’m seeing from you, from March. Do you have a new blog?

    • Yetunde says:

      Hey Zainab!

      Aww, I’m so glad to know that! My dear, I’ve been super, duper crazy busy, that’s why there have been no recent updates yet. My schedule will ease up in a few weeks, so things will return to normal then. No, I don’t have another blog, if I did, you all would be the first to know about it!

      • Zainab says:

        Oh ok! Well, I can’t wait to see more recipes! :)

  10. lulu says:

    I love your cooking styles, but do you know how to make agege bread from scratch, I have been trying and I keep failing.. Please help..Thanks..:)

    • Yetunde says:

      Thank you! As I remember Agege bread, its incredibly heavy and filling. I have a bread recipe on the site: http://www.avartsycooking.com/2009/12/basic-homemade-bread/

      I’m not a heavy baker, so I can’t be too sure of the measurements to make Agege bread as dense as it is. I’ll ask around, but I can’t promise a recipe.

      Hope that helps!

  11. anonymous says:

    Still waiting patiently for the fish pie recipe.Please don’t forget me Yetunde :)

    • Yetunde says:


      Lol, I have a long, long list of requested recipes. I will start working on that list come end of the month.

      I actually *almost* forgot about the fish pie, no lie, but thanks for reminding me! :)

  12. Emy says:

    Eggroll is very filly but can get tiring sometimes

    • Yetunde says:

      Hey Emy!

      If you eat it ALL the time, then, yeah! ;)

  13. Zainab says:

    Hey! I know this might be random, but have you ever considered putting the calories of some of the meals? I know that would be extra work. But I’m counting calories, but it’s hard when most Nigerian food don’t have labels or aren’t listed on calorie counting websites! :) Just a thought!

    • Yetunde says:

      Hey Zainab!

      Not random at all! I’ve been looking into that for some time now, just haven’t found anything concrete as of yet.

      Isn’t that the worst with Nigerian food though?! Sometimes though, you can kinda tell which have high caloric content, like most if not all deep fried foods, buns etc.

      I’ll keep working on it though!

  14. Bookie says:

    Please new recipes..I keep stalking your website hoping for my face to light up..lol

    • Yetunde says:

      Lol, soon, I promise, very soon! Hang tight a bit longer!

  15. OGHENERUME says:


    • Yetunde says:


      I think you could try a bit of yeast if concerned about it rising quite a bit. Or, you could make meat pie dough (without yeast or baking powder) and make it thick enough so you have a substantial amount of dough covering the egg.

      Hope that helps!

      Thank you! :)

  16. OGHENERUME says:

    Another question please, can i add butter to the batter for egg roll? if yes, how will it turn out? thanks again for your help and God bless u ma. love…

    • Yetunde says:

      I wouldn’t add butter to the batter simply because I think its a bit too counter-intuitive.

      You’re already deep frying it and I think that’s a bit too much oil already, plus adding butter to the batter isn’t necessary.

      You’re more than welcome! I love, love responding to comments! :)

  17. OGHENERUME says:


    • Yetunde says:

      Yay! So glad to hear that!! :)) Hope you enjoyed them too!

  18. OGHENERUME says:

    Please, how long can egg roll stay before going bad?

    • Yetunde says:

      I wouldn’t keep it longer than a few days in the fridge, just to be on the safe side.

  19. Wienna says:

    Aunty mi yetunde, hope all’s well with you sha. Or are you still moving into that mansion of yours? lol Pls do quick o, I don miss you tire.

    • Yetunde says:

      Lol, moving was done ages back o! Will be back in two weeks!

  20. Oghenerume says:

    Pls ma, how do i make my egg rolls very smoothly round. I use the buns batter. Again how do i make the though surrounding the egg a bit soft and fluffy like? You know, like the proper Nigerian egg rolls. The first batch i made were perfect but i just cant seem to get it right again and its not funny as i do it for commercial purposes. Thanks a lot. I know you understand. Remain blessed ma

    • Yetunde says:

      Hey Oghenerume!

      It’s much harder to get a smooth surface using the batter. If you want a smoother surface, I’d recommend using dough instead, like dough for meat or chicken pies. To make the dough softer, just be careful not to go overboard with the flour and if it’s not as soft as you’d like, try adding a bit more butter to the dough.

      For commercial purposes, it has to be right, no fun in having customers complain!

      Hope that helps!

  21. OGHENERUME says:

    You get my point exactly. you are indeed the GOD SENT i thought you were. God bless you ma… much love. will get back to u soon

    • Yetunde says:

      Aww, thank you o! I appreciate the love!

  22. chioma says:

    Hi dear..thanks a lot for your website,it has helped me a great deal…keep it up!

    • Yetunde says:

      Hey Chioma!

      Aww, you’re welcome! I’m so very glad you’re finding it helpful. If you ever have any questions on the recipes, please feel free to ask.

  23. oghenerume says:

    Hello girl, how are you today? i finally got the right mixture for the egg rolls and its been wonderful each time i make it. thanks to you. please i need to know if you ve the recipe for roasted ground nut. you know the way its done in nigeria. the ones packaged in bottles and sold. the proper nigerian tasty and crunchy ground nut. i really need to know how it prepared please. thanks a bunch… you stay blessed

    • Yetunde says:

      Hey you!

      I was beginning to wonder where you had disappeared to? Nice, glad you were able to get it to turn out right after all! You know, I don’t really know if there is a recipe for groundnuts in the bottle. At least, from what I remember, it was just plain. Is that the same one you mean or is it another kind you’re asking about?

  24. Amasha says:

    OMG,I wish I could send a picture of what my egg rolls looked like after I finish the first batch. They looked like an alien spaceship that’s abt to take off. I was in a hurry to try it after seeing it here and I didnt add the baking powder,I don’t know if that’s the reason for the funny shape…The egg wouldnt just roll in,its called Egg Roll right.

    Is it because there was no Baking Powder in it that I didnt get the right shape?

    • Yetunde says:

      Hey Amasha!

      Lol, now I wish I could see. The purpose of the baking powder is to give it a little volume so to speak or for it to rise a bit.

      Also, there is sort of a technique to rolling the egg in the batter. Use two tablespoons, if possible one bigger than the other. Put the egg on the bigger spoon in the batter, then scoop more batter over the egg and just keep doing that till you feel the egg is coated enough.

      When adding it to the oil, lower the spoon as far into the oil, then push the egg in with the other spoon. This way, everything kinda holds shape.

      Give it another go and let me know how it goes!

  25. Thelma says:

    nice!! This is a new method. i make egg rolls all the time but i roll it in dough and fry

    • Yetunde says:

      Hey Thelma!

      That works too! ;)

  26. Adaora says:

    Thank you for this!!! When I went to Nigeria I ate at a place called “Mr Bigs” and they put this on the side of my burger. I’ve been craving it ever since. I’m so happy to find this!!!

    • Yetunde says:

      Hey Adaora!

      Mr. Biggs was one of my favorite places to eat back then before Tantalizers and co joined the party! Glad you found it! Let me know if you have any questions while making it :)

  27. Amaka says:

    Hi, please if i want to make the dough method, do i still add a pinch of salt like you do for meat/chicken pies or sugar. can i make it a little softer than the pie dough by adding more water? Thanks.

    • Yetunde says:

      Yup, if using the dough method, you’d still add salt to it. No sugar though! What would make the dough softer would really be more butter and less flour, not necessarily water. You can use water or more butter to thin out thick/heavy dough though.

      Hope that helps!

  28. Thelma says:

    I tried doing this method, but it came out extremely scattered, the dough fell off the egg when it was fried. In fact it came out horrible…lol. i think one of the problems was that i used not enof oil.. i really don’t know what i did wrong. pls cld u help with some advice

    • Yetunde says:

      Hey Thelma!

      I don’t think the problem was a lack of oil, (though you do need a good amount), I think it’s more of how much dough you were able to get around the egg. Also, once fried, the dough won’t stick to the egg, it’ll cling to it {see step #21} (like wearing a fitted top or pants), but if its manhandled, the dough will ease off the egg.

      If you can study steps #11 – #15, I think you might get a better visual of how to get as much dough as possible onto the egg. It’s also important for you to use two spoons, a larger one holding the egg in the batter and a smaller one (say an eating spoon) to gently push the coated egg into the batter. Before pushing the coated egg into the hot oil, you’d want to lower the spoon holding the egg as close to the oil as possible, so it doesn’t just drop, splatter and create an indent on the side it falls on.

      Hope that helps! Let me know how it goes when you try it again.

      Good luck!

  29. Anita says:

    I was so excited tk see this recipe! I’ve missed Scotch eggs since I left secondary school in Nigeria.. I’ll definitely be trying this out. Hopefully I get good results. Thank you so much for putting all these great recipes with details and pictures up.

    • Yetunde says:

      That’s a while to not have scotch eggs! Now though, you can make it at home! Keep me posted!

      You’re most welcome :)

  30. Blessing says:

    hi, thanks for this new style of making eggroll, i will try it, it looks easier than making a dough.

    • Yetunde says:

      Hope you try it and like it! Keep me posted!

  31. Funmi says:

    Thank ma for your egg roll recipe. I’ve just tried it. They came out half as nice as the picture but with tentacles. I will try to lower the spoon as you’ve suggested. Also, I had a pie called ‘katanga’ way back in late 70s and no one seem to know it. I may have got the name wrong though. But it is similar to meat pie but very spicy. Any ideas?

    • Yetunde says:

      Hey Funmi!

      No need to call me ma o, I’m still in my late twenties, not quite ‘ma’ status yet! Lol at tentacles, did you take pictures? Let me know how it goes the second time around. I’ve never heard of Katanga, but I will ask and if I find out anything on it, it’ll eventually become a featured recipe.

    • ola says:

      i wonder why no one knows about kantaga been looking for the recipe ooo its stuffed with fish and very sweet too

  32. jhoci says:

    I love the fact that you explain the process using pictures. It makes it real and easier to understand. This my first time on this site and am a fan already!

    • Yetunde says:

      Hey Jhoci!

      Thank you, thank you! I love the fact that it was love at first sight (or should I say ‘site,’ lol) for you! :)

      Hope to see more comments from you!

  33. Chidimma says:

    Pls,i’ll like to learn how to make peanut burger snacks the nigerian way.pls am eargerly awaitin ur reply.if possible mail it to me.thanks n God bless

    • Yetunde says:

      Hey Chidinma!

      I really am not sure what a peanut burger snack is? Can you expatiate a bit more?

  34. mary says:

    if i use wheat flour, will it turn out okay?

    • Yetunde says:

      Hey Mary!

      Whole wheat flour has more density and volume than white flour. So, while it should turn out okay, also keep in mind that whole wheat absorbs less liquid, so use 3-4 tablespoons to start, then add more if needed (up to 5) or as necessary.

      If you do end up trying it, let me know how it turns out!

  35. Aisha says:

    Hi i’m impress with ur effort. My best hubby is cooking nd creating varieties in my kitchen. I’m happy i’v found a “food guru” 2 put me thru.

    • Yetunde says:

      Hey Aisha!

      Thank you!! I’m glad you appreciate the effort, always a pleasure :) Hope to see more comments from you!

  36. Funmilola says:

    Am glad I came across this blog. Kudos to you all. The Nigerian eeg rolls could be made by thinly coating the eggs with meatpie dough and baking it in the oven (like you would with traditional scotch eggs) instead of frying. This makes it more crispy and less oily

    • Yetunde says:

      Hey Funmilola,

      Thanks! That’s another option I think I mentioned somewhere in the notes section.

  37. Lizadora says:

    Honestly u really made me proud i did it jst perfect bt d batter was too thin wot do i do nxt tym nd tanx alot 4 al ds recipes more grease 2 ur elbow

    • Yetunde says:

      Hey Lizadora!

      Thanks! If the batter is too thin, it means the flour is not enough, so gauge the ingredients next time, especially the flour so you get the right consistency.

      Keep me posted and hope that helps!

  38. Mercy says:

    Hi Yetunde,
    Just discovered ur blog i must say is d bomb.U’r really a blessing to women
    Who desire cookin, but my question is, when u say a cup of flour what size of cup precisely?
    Cos i’l really love to try ds.

    • Yetunde says:

      Hey Mercy!

      Aww, thanks, I very much appreciate your comment. I use the measuring cups in this post. I’m working on making my measurements more universal.

  39. Lyn says:

    Darling Yetunde,
    This is a lovely job that you are doing. I was looking for the right measurement on how to make peanut burger, then i got myself to this wonderful commuunity. Keep doing the good work. You are blessed.

    • Yetunde says:

      Thanks Lyn! :)

  40. Aanuoluwapo says:

    Jst stumbled on this site now while looking for egg rolls recipe,Am yet to practise this method but i’ll stat with a small quantity, i also need a recipe for the nigerian peanut burger, it’s coated groundnuts,very crunchy n tastes lovely, but am not sure how the coatings is prepared. Thanks for the good work.

  41. Aanuoluwapo says:

    @oghenerume, there is no big deal for groundnuts in the bottle, buy ur groundnuts, pick it to remove d rotten ones and stones, put water in a pot to boil,when d water is almost boiled,pour it on d groundnuts and add salts to taste, afta like 5mins,drain d groundnuts,spread it on a tray and allow it to dry in d sun for some hours so d salt can really penetrate, (dis is not necessary if u’re using d oven, jst put in d oven and be stirring it every 2mins so dat it doesn’t get burnt, taste it to know when it’s done,it’ll be crunchy, leave it to cool n peel off d skin, if it is well done,d skin will com of easily wen u rub inbetween ur palms)

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