So, I’m sharing a snack recipe today. Egg roll was my midday snack during my University days. This snack was sold on every floor of the Faculty of Arts building. They all had the same taste so I suppose that the vendors had the same supplier.
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Anyways, after four years of religiously eating this snack, I felt like egg roll don too much for my system. So, I went on a two year no-egg-roll break. After the long break, I started eating egg rolls again and I enjoy it thoroughly every time I do. And so, it’s from a heart of love that I bring you today’s recipe.
4 cups of All-Purpose Flour
2 Teaspoons of Baking Powder
4 Tablespoons of Margarine
4 Tablespoons of Sugar
10 boiled Eggs and 2 Raw Ones
A Teaspoon of Nutmeg
14 Tablespoons of Water
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How To Prepare
Pour flour into a clean bowl. Add baking powder, salt, nutmeg and sugar to the bowl. Mix the dry ingredients together. Add butter to the flour mixture and use your fingers to blend the margarine into it. Break two eggs into a bowl. Beat them then add them to the flour mix. The dough will still be dry at this point. So, add water, a little at a time to the flour mixture while you work the dough. Keep working the dough until it’s soft and sticky. Leave the dough in the bowl and cover it. Allow it to rest for at least twenty minutes.
When the time for resting is up, you’ll notice that the dough is smooth and elastic. Put it on the work surface. Divide the dough into ten equal parts. Add flour to your palm. Take one piece of dough, flatten it and place a boiled egg in the middle of the dough. Wrap the dough around the egg tightly. Please ensure that the egg is well covered before you set it aside. Repeat this process till you use up the dough.
Pour some oil into a clean frying pan. When it heats up, gently drop the egg rolls into it. Please do not crowd the frying pan. Fry both sides on medium to low heat until they are golden brown. Scoop the egg rolls into a paper-lined sieve. Let it cool then serve and enjoy
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