Egg rolls are a delicious, crispy snack that’s perfect for any occasion. With their crispy outer layer and a soft, savory filling, they are a great choice for a meal or snack. This recipe is simple, combining flour, eggs, and a few spices for a golden, flaky dough. The filling is made with hard-boiled eggs, making it both hearty and satisfying. While traditionally deep-fried, you can also bake them for a lighter version, though they won’t have quite the same texture. The beauty of these egg rolls lies in their versatility—you can enjoy them hot or warm, and they pair wonderfully with a variety of dips or sauces. Whether you’re craving a savory snack or preparing a unique appetizer for guests, these egg rolls are sure to hit the spot.
Ingredients (Makes 5 servings):
• 2 cups flour
• 1 egg
• 1 tsp baking powder
• ¼ tsp salt
• ½ tsp nutmeg
• 2 tbsp margarine
• 8-9 tbsp water
• 5 boiled eggs
• 2 tbsp sugar
Instructions:
- In a large bowl, mix together the flour, baking powder, salt, sugar, and nutmeg.
- Use your fingers to blend the margarine into the flour until it becomes crumbly.
- Add the beaten egg and mix together. The dough should look dry at this stage.
- Gradually add the water, a little at a time, and work the dough until it’s soft, sticky, but still manageable.
- Knead the dough for about a minute, then cover and let it rest for 15 to 20 minutes.
- After resting, knead the dough for a few more seconds to a minute and divide it into 5 portions.
- Wrap each portion of dough tightly around a boiled egg.
- Fry the egg rolls on medium heat, turning them constantly until they are golden brown on all sides.
- Serve your egg rolls hot or warm, and enjoy!
Nutritional Insight & Dietary Notes:
Egg rolls are rich in protein, thanks to the eggs, and provide a good amount of carbs from the dough. While they’re fried for a crispy texture, this also makes them high in fat, so they may not be the best choice for those following a low-fat or calorie-controlled diet. If you’re looking for a lighter version, try baking them instead of frying. The recipe can also be adapted to be gluten-free by using a suitable flour alternative.
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