How to Make African Egg Rolls
African Egg Rolls are basically boiled eggs that are wrapped in the dough and deep-fried immediately.Deep-fried until crisp, it becomes a fantastic African appetizer. Delicious served with Sweet Chili sauce.
It’s said that Scotch Eggs were introduced by the British in West African countries. This snack is sold as street food in West Africa (like in Nigeria, this snack is called Nigerian Egg Rolls
The ingredients used for this recipe are simple and easy to find in any grocery store around you.
RECIPE TIPS
Do not wrap all the eggs at once except you are ready to fry them right away. Only wrap as you fry. If you do otherwise, the dough around the egg will continue to rise. This will cause the dough to lose its snug fit around the egg by the time you fry.
The Egg Rolls should be fried on medium heat. Frying on a high heat will prevent the Egg Roll from cooking on the inside.
Use enough Oil to deep fry in other to get the best result.
You can also bake this if you choose to. Preheat the oven to 350 degrees F and bake for about 20 minutes until golden brown. But the Egg Roll will not be as soft on the inside as the deep fried one.
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EQUIPMENT
Skillet or Cast iron
RECIPE INGREDIENTS
6 boil eggs
1/4 cup warm water
1/2 teaspoon yeast
1/3 cup Whole milk
1 ½ tablespoons sugar
1 teaspoon salt
2 cups flour
1/2 teaspoon granulated garlic
1/2 teaspoon paprika
1/4 teaspoon white pepper.
2 oz. unsalted butter margarine
Oil for deep-frying
DIRECTIONS ON HOW TO MAKE AFRICAN EGG ROLLS
Add warm water and yeast together in a medium bowl. Set aside for 5 minutes. Then add milk, sugar, and salt
Using a stand mixer or by hand mixer, mix the flour, garlic powder, white pepper and paprika.
Add butter, mix well until the ingredients have been fully combined.
Turn the dough out onto a lightly floured surface. Knead dough until it is smooth.Place the dough on a well-floured surface. Roll out dough about 1 inch thick.
Cut out circles by gently pressing on the dough using a circular object, shaping the scotch egg dough. Continue cutting out dough until all dough has been cut- six pieces.
Gently wrap the dough around the egg as evenly as possible, pinch the bottom. Make sure there are no cracks or opening.Repeat the process. Set aside the egg roll.
Cover and let it rest for 30 minutes.
Heat up a medium skillet or cast iron with oil until hot but not smoking.
Gently drop the scotch egg with a spoon preferably and fry in batches, turning once, until golden brown for about 5-8 minutes. Do not overcrowd the pan
Using a slotted spoon, remove the Scotch egg and place them on paper towels. Serve warm
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
6 boil eggs
1/4 cup warm water
1/2 teaspoon yeast
1/3 cup Whole milk
1 ½ tablespoons sugar
1 teaspoon salt
2 cups flour
1/2 teaspoon granulated garlic
1/2 teaspoon paprika
1/4 teaspoon white pepper.
2 oz. unsalted butter margarine
Oil for deep-frying
Instructions
- Add warm water and yeast together in a medium bowl. Set aside for 5 minutes. Then add milk, sugar, and salt
- Using a stand mixer or by hand mixer, mix the flour, garlic powder, white pepper and paprika.
- Add butter, mix well until the ingredients have been fully combined.
- Turn the dough out onto a lightly floured surface. Knead dough until it is smooth.Place the dough on a well-floured surface. Roll out dough about 1 inch thick.
- Cut out circles by gently pressing on the dough using a circular object, shaping the scotch egg dough. Continue cutting out dough until all dough has been cut- six pieces.
- Gently wrap the dough around the egg as evenly as possible, pinch the bottom. Make sure there are no cracks or opening.Repeat the process. Set aside the egg roll.
- Cover and let it rest for 30 minutes.
- Heat up a medium skillet or cast iron with oil until hot but not smoking.
- Gently drop the scotch egg with a spoon preferably and fry in batches, turning once, until golden brown for about 5-8 minutes. Do not overcrowd the pan
- Using a slotted spoon, remove the Scotch egg and place them on paper towels. Serve warm
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Ingredients
6 boil eggs
1/4 cup warm water
1/2 teaspoon yeast
1/3 cup Whole milk
1 ½ tablespoons sugar
1 teaspoon salt
2 cups flour
1/2 teaspoon granulated garlic
1/2 teaspoon paprika
1/4 teaspoon white pepper.
2 oz. unsalted butter margarine
Oil for deep-frying
Instructions
- Add warm water and yeast together in a medium bowl. Set aside for 5 minutes. Then add milk, sugar, and salt
- Using a stand mixer or by hand mixer, mix the flour, garlic powder, white pepper and paprika.
- Add butter, mix well until the ingredients have been fully combined.
- Turn the dough out onto a lightly floured surface. Knead dough until it is smooth.Place the dough on a well-floured surface. Roll out dough about 1 inch thick.
- Cut out circles by gently pressing on the dough using a circular object, shaping the scotch egg dough. Continue cutting out dough until all dough has been cut- six pieces.
- Gently wrap the dough around the egg as evenly as possible, pinch the bottom. Make sure there are no cracks or opening.Repeat the process. Set aside the egg roll.
- Cover and let it rest for 30 minutes.
- Heat up a medium skillet or cast iron with oil until hot but not smoking.
- Gently drop the scotch egg with a spoon preferably and fry in batches, turning once, until golden brown for about 5-8 minutes. Do not overcrowd the pan
- Using a slotted spoon, remove the Scotch egg and place them on paper towels. Serve warm