Nigerian mini Egg Rolls


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This is simply an update on my egg roll post. I was thinking about making Nigerian small chops ie Nigerian appetizers and I thought “mini egg rolls” I have made these as scotch eggs before and I will be sharing it on here soon.  I used baking powder for this recipe and it tastes just as great, just not so fluffy, but in any case I am ultimately please with it. To make them  little, you have to use the tiny quail eggs. The quail eggs are just perfect in sizes and wrapping them in the dough was just fun fun fun!

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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


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