Egg roll

Egg rolls are a variety of deep-fried appetizers served in American Chinese restaurants. An egg roll is a cylindrical, savory roll with shredded cabbage, chopped meat, or other fillings inside a thickly-wrapped wheat flour skin, which is fried in hot oil.


2 Cups Flour

1 Egg

1 Tsp Baking powder

1/4 Tsp Salt

1/2 Tsp Nutmeg

2 Tbsp Margarine

8-9 Tbsp Water

5 Eggs Boiled

2 Tbsp Sugar


-In a large bowl, mix the Flour, Baking powder, Salt, Sugar, and Nutmeg

-Use your fingers to blend the Margarine into the flour until it’s crumbly.

-Add the beaten egg and mix it. The dough should look dry at this point.

-Begin to introduce the water a little at a time and work the dough till the dough is soft and sticky but still workable.

-work the dough for about a minute then cover it and let it rest for about 15 to 20 minutes.

-Work the dough again for a couple of seconds to a minute and divide it into 5.

-Tightly wrap each of the dough around each Egg.

-Fry on medium heat turning over and over again until it’s golden brown.

-Serve your Egg Roll hot or warm. Enjoy!


'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 high heat will prevent the Egg Roll from cooking on the inside. Don’t worry the Egg Roll will not get soggy in the Oil as long as the Oil is not cold.

-Use enough Oil to deep fry in other to get the best result.

-You can also bake this if you choose to, but the Egg Roll will not be as soft on the inside as the deep-fried one...🤗

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