As a Nigerian, I grew up absolutely in love with egg rolls. They’re easily one of the most elite snacks from Nigeria, and I can still remember them being a part of my breaktime snacks in primary and secondary school.
But adulting hit, and I had to make some changes to my diet. One major shift was cutting down on fried foods and oil. That meant saying goodbye to indulgences like egg rolls, which are traditionally deep-fried. I thought that was the end of it, but then, one day, the universe had other plans. I walked into a pastry shop, and there it was—baked egg roll. My happiness was restored!
Excited, I went home and recreated the baked version. Biting into it instantly took me back to those childhood memories of standing in line during breaktime to grab some. The best part? I don’t even feel guilty because it’s a healthier option!
Now, let’s make the most delicious baked egg roll together.
Ingredients for the Dough
- 2 cups flour.
- 1 tsp baking powder.
- ¼ tsp salt.
- ¼ cup sugar.
- ¼ tsp nutmeg.
- 1 egg.
- ¼ cup milk.
- 3 tbsp salted butter.
- 2 tbsp breadcrumbs (optional).
Ingredients for the Filling
- 6 eggs.
Equipment
- Food processor.
- Silicon baking mat.
- Saucepan.
- Baking sheet.
Instruction
- In food processor or stand mixer, add all the dry ingredients and butter, combine for 10 seconds.
- Add remaining ingredients and combine till dough no longer stick to the sides of the food processor.
- Wrap though in clingfilm and refrigerate for 30 minutes.
- In a saucepan, add water, eggs and boil for 15 minutes.
- Soak boiled eggs in cold water, peel off the shells and allow to cool down.
- Pre-heat oven to 350F.
- On a baking mat or chopping board, roll out the dough and cut in 6 equal parts
- Tightly wrap each part of the dough around an egg.
- Dust breadcrumbs on top each egg roll.
- Bake till golden brown which should take about 40 to 45 minutes.
- Take out of the oven and allow to rest for 10 minutes.
- Serve with drink of your choosing.
Irresistiblyummy 
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