Nigerian Egg Rolls

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I remember as a little girl, I was always with my parents, I remember my mother making Nigerian egg rolls and the way it was always perfectly shaped. I used to peel the eggs and they had to be perfect. She(my mother) would then fry it and the result was always amazing. After a long day in the sun, you could always step down with this snack along with some chilled Coca Cola…Oooh the memories

When I first had Chinese food, I ordered for egg rolls and little did I know they were different from what I knew to be Egg rolls; hence the title “Nigerian egg rolls”

I think I am quite handicapped when it comes to handling flour but there are some recipes with flour as an ingredient which I have mastered.

As it is Easter, there are traditions involving egg hunts and since I have no idea on how to paint an egg, I decided to do egg rolls. Brilliant idea right? 🙂

Without much ado, let us get to it


4.0 from 1 reviews
Nigerian Egg Rolls
Prep time
Cook time
Total time
Recipe type: snack
Serves: 6-8
  • 8 medium eggs(boiled and peeled)
  • 2cups of white wheat or regular all purpose flour(sifted)
  • ¼ cup of luke warm water(to activate yeast)
  • ⅓ cup of milk
  • ¼ cup or 4 tbsps. of unsalted butter
  • 1½ tbsps. of sugar(you may use more)
  • ½ tsp of dry active yeast(you may use baking powder. Just skip the activation of yeast part and mix with only milk and a few tbsps of water to form dough)
  • 1tsp of salt
  • ¼ tsp of ground nutmeg
  • 1 tsp of black pepper
  • 1 tsp of dry cayenne pepper or chili flakes
  • 3-4cups of oil for frying
  1. Sift flour and set aside. Add the sugar into the luke warm water along with the yeast and let it stand in a warm place for about 6minutes until it looks a bit frothy or bubbles(it doesn't have to be too frothy)(The sugar helps activate the yeast)
  2. Meanwhile, Mix the flour with the butter until smooth; then add the dry ingredients
  3. Go back to the cup of water with the yeast and add the milk. Give it a good stir. This will help combine the liquids and dissolve the sugar
  4. Pour the liquid mixture into the dry mixture and mix (do not knead) until the flour forms a soft dough ball
  5. Roll out the dough until flat on a cleaned and floured work top. Using the top of a round bowl, cut out circles big enough to cover each egg and gently place each boiled egg into each circle.
  6. Wrap the egg with the already cut out dough, while neatly covering it. Smoothen out the dough covered egg with the palm of your hands and place it into a plate and into the refrigerator for about an hour.
  7. Heat up some oil, and using a well rounded spoon, drop each egg into the oil. Let the dough fry until golden brown.. Remove the fried egg rolls from the oil using a slotted spoon, drain unto a paper towel and serve
You may bake the egg rolls if you want that as an option
I have also tried them with baking powder. If you want, you may replace the yeast with ½ a tsp baking powder and skip the yeast part and just mix with milk



  1. seyi says:

    Your recipe is really nice. Now someone wants me to make a hundred pieces how many cups or mudu do u think I will need. Pls I anticipate your answer. Thanks

  2. Tosin E. says:

    Hello Nma,

    So I tried to make these eggrolls, and long story short the dough is looking weird, as in not well fried.
    I don’t know if I can re-fry them, or try using an oven to bake it and see how it turns out?

      • Tosin E. says:

        Hello, thanks for replying.

        I tried baking them, but it didn’t help. Ended up throwing them away. I’ll just have to give it a try again!

        • Nma Okpara says:

          Hi Tosin. I’m really sorry about that. I’ll say rest a bit and give it another try. Make sure your dough is not puffy when you roll it, so it can cook through. Have a happy new year!

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