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Nigerian Egg Roll

The Nigerian Egg Roll gets its circular shape from the boiled egg used in making it. Once done, the egg roll should look like a bun on the outside.

Course Breakfast, Snack
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10 Egg Rolls
Author Dobby


  • 10 whole eggs room temperature
  • cups all-purpose flour
  • ½ cup white sugar
  • ½ teaspoon baking powder
  • 1 teaspoon mixed ground spices nutmeg & cinnamon
  • Pinch of salt
  • 4 tablespoons margarine or butter
  • 1 cup warm water
  • Vegetable/Soya oil for deep frying


  1. In a medium sized pot, boil the eggs for about 10 minutes until hard boiled. Once cooked, place the eggs in cold water to ensure the shell comes off easily.
  2. Sift the flour, sugar, baking powder, mixed spices (if using) and salt into an empty bowl. Mix thoroughly, then add the margarine/butter. Rub the butter into the flour with the tip of your fingers until crumbly (it should look like breadcrumbs).
  3. Make a well in the center of the flour mixture and gently add water, a little at a time. Work the water into the flour to form a dough then knead until you get a smooth, non-sticky elastic dough. Divide the dough into 10 equal pieces and roll each into balls.
  4. Dust a flat work surface with flour and roll out the dough pieces, one at a time. Wrap each piece around an egg and roll into a ball. Repeat until each piece of dough is rolled and wrapped about an egg.
  5. Heat the oil in a deep frying pan over medium heat and fry egg rolls in batches until golden brown. To ensure the rolls cook well on the inside, reduce the heat once you add them to the oil.
  6. Remove egg rolls from the oil and drain on a paper towel before serving.