Take big bits out of this crunchy soft egg rolls recipe.
1 and a quarter cup of flour
1/2 tsp yeast
1/2 tsp nutmeg powder
Pinch of salt
2 spoons sugar
Warm water to knead the dough
-in a dry bowl add all the dry ingredients together and mix.
-add warm water in bits until you have a smooth stretchy dough, knead very well.
-make sure it’s soft and not sticky.
-allow dough to rest in a warm place for 20 mins.
-after 20 mins knead dough again.
-divide dough into 5.
-pick each dough one at a time, flatten on your palms and stuck in 1 egg.
-now cover up the egg with the dough properly and smotten with your palms carefully.
-keep aside and repeat same process for the remaining 4 dough and eggs.
-heat vegetable oil and drop each egg roll one at a time and fry on low heat till golden brown (frying on low heat gives it time to cook properly).
NB:do not fry on high heat else you will end up with raw egg rolls from the inside.
After frying remove excess oil from the egg rolls using a colander.