Mini Nigerian Egg Rolls
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 24 quail eggs
  • 2 cups of white wheat or all purpose flour(sifted)
  • ½tsp baking powder
  • ¼ cup of softened unsalted butter(salted butter works too)
  • ⅓ cup of evaporated milk
  • 3-4tbsps of water
  • 1tsp of salt
  • 1tsp of black pepper
  • ¼tsp of nut meg
  • 1½ of sugar
  • ½tsp of dry grinded pepper or red pepper flakes
  • 3-4cups of oil for frying
  1. Boil the eggs for about 5 minutes. soak in cold water and gently peel off the hard shell
  2. Sift the flour and add all the ingredients except the milk and water. Combine until the mixture looks a little grainy; then add the milk. If the milk is not enough, add some more or finish off with the3-4tbsps of water until the dough forms. Do not knead
  3. On a clean and floured work top, roll out the dough. Using a small bowl or a small round cookie cutter, cut out circles big enough to fit each egg. Gently place each egg into the cut out dough and roll together to form a ball while smoothing it out with the palm of your hands. Cover the rolled dough egg rolls with a cling wrap and let them rest for 30 minutes to an hour in the refrigerator
  4. Heat up the oil for frying in a deep frying pot. Using a well rounded spoon, drop each ball into the hot oil and fry until golden brown. Using a slotted spoon, remove from the oil, drain on to a peper towel and serve with a chilled drink, or as an appetizer
Recipe by Nigerian Lazy Chef at