The blog has been quieter than usual lately. I filmed two full videos—one showing how to make homemade suya spice and another demonstrating how to grill suya using that spice—only to discover during editing that more than half of the footage was missing. It was discouraging after all the work, but I’ll reshoot both videos. I’m not giving up. In the meantime, I filmed another recipe: these African egg rolls.
Some people call these scotch eggs, but my food and nutrition teacher always called them egg rolls. They’re not the same as Chinese spring rolls. This snack is made by wrapping hardboiled eggs in a simple dough, then deep-frying until golden. The dough has a light, slightly bread-like texture, and when you bite in you find the egg tucked inside like a hidden treasure. I love to pair them with a West African hot pepper sauce to complete the experience.
These African-style scotch eggs are popular in Nigeria and Cameroon, and they’re easy to fall in love with. They make a great snack, party appetizer, or picnic food—and they tend to disappear fast whenever I make them.
The method is simple: boil the eggs, make a quick dough, wrap each egg in dough, then fry until golden. The result is irresistibly delicious.
You can watch the full step-by-step video on my YouTube channel; please consider subscribing so you don’t miss future cooking videos.
Watch how to make African Egg Rolls:-
African Egg Rolls – African Scotch Eggs
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Ingredients
- 6 hardboiled eggs – peeled
- 2 cups flour (about 250 g), plus extra for kneading
- 1/2 teaspoon instant yeast
- 2 tablespoons margarine or butter (room temperature)
- 1/4 teaspoon salt
- 1 tablespoon sugar
- Pinch of nutmeg
- 1 egg, beaten
- Oil for frying
Instructions
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In a bowl, combine the flour, salt, sugar, yeast, and margarine. Add the beaten egg, then enough water to form a sticky dough. Mix until combined.
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Flour your work surface and knead the dough for 2–3 minutes, adding a little flour as needed, until smooth.
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Divide the dough into six equal pieces. Roll one portion into a circle, place a peeled hardboiled egg in the center, and wrap the dough around it. Shape into a smooth ball or oval. Repeat with the remaining eggs.
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Heat oil in a deep pan. Fry the egg rolls for about 10 minutes, turning halfway, until they are evenly golden brown.
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Drain on paper towels and serve warm, plain or with West African hot pepper sauce.
Notes
There is no need to let the dough rise for this recipe.
Nutrition
Additional Info
Other scotch egg recipes on the blog:
- BAKED SCOTCH EGGS
- SCOTCH EGGS COATED WITH MEAT
- DELICIOUS SCOTCH EGGS COATED WITH FISH
Have a great weekend, my friends!