Nigerian Egg Roll
Photo: Edriiic, CC BY-SA 4.0
Nigerian egg rolls are a street-side snack of a whole boiled egg sealed inside a lightly sweet, fried dough. The nutmeg-scented pastry is the reason to make them: it is closer to a puff-puff or a doughnut than to a pie crust, and it turns crisp and golden in the oil. Rubbing in just a tablespoon of butter keeps the dough tender. They are easy to hold, easy to batch, and good warm or cold.
Instructions
Stir the flour, baking powder, nutmeg, salt and sugar together in a bowl. Rub in the butter until the mixture looks crumbly, then add the egg and milk and mix until it comes together as a dough.
Cover the dough with plastic wrap and let it rest for about 5 to 10 minutes. While it rests, heat several inches of vegetable oil in a pot over medium heat to 350 to 375°F.
Divide the dough into six equal pieces, flouring your palms so it does not stick. Flatten one piece in your hands, set a peeled boiled egg in the middle, and wrap the dough all the way around it. Pinch the seams firmly so the egg is fully sealed, and repeat with the rest.
Lower the wrapped eggs carefully into the hot oil and fry until they are golden brown all over. Lift them out and drain them on paper towels, then serve with a drink of your choice.
Make it personal.
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