Nigerian Baked Egg Roll (Healthier Small Chop)

How to Make It

1. 1

   Hard-Boil the Eggs

   Place 5 eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then reduce to a gentle simmer for exactly 10 minutes. Transfer immediately to an ice bath and leave for 5 minutes. Peel carefully and set aside.

   Tip: Cooling eggs in ice water stops carryover cooking and makes peeling much easier — no grey ring around the yolk.
2. 2

   Prepare the Spiced Dough

   In a large mixing bowl, combine the whole wheat flour, all-purpose flour, baking powder, suya pepper, ground nutmeg, cinnamon, salt, and coconut sugar. Mix well to distribute spices evenly. Add the cold butter cubes and rub into the flour mixture using your fingertips until the texture resembles coarse breadcrumbs.

   Tip: Keeping the butter cold prevents the dough from becoming greasy and creates a slightly flaky, tender texture around the egg.
3. 3

   Bring the Dough Together

   Gradually add warm water a little at a time, mixing with a wooden spoon or your hand until a smooth, firm dough forms. The dough should not be sticky — add a little more flour if needed. Knead gently for 2 minutes, then cover with a clean kitchen towel and rest for 10 minutes.

   Tip: Do not over-knead this dough. It is not a yeast dough and overworking it will make the shell tough.
4. 4

   Preheat Oven and Prepare Baking Tray

   Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper or lightly grease it. Beat the remaining raw egg with a tablespoon of water in a small bowl to make the egg wash.

   Tip: If you have a fan-assisted oven, reduce temperature to 170°C for more even baking.
5. 5

   Wrap and Shape the Egg Rolls

   Divide the rested dough into 5 equal portions. On a lightly floured surface, flatten each portion into a circle roughly 14 cm in diameter. Place one peeled boiled egg in the centre of each dough circle. Carefully fold and press the dough up around the egg on all sides, sealing all seams tightly by pinching firmly. Roll gently between your palms to form a smooth oval shape.

   Tip: Ensure there are no air pockets or gaps in the dough seal — any openings can cause the dough to burst open during baking.
6. 6

   Apply Egg Wash and Bake

   Place the wrapped egg rolls seam-side down on the prepared baking tray. Brush each one generously with the egg wash using a pastry brush. Sprinkle sesame seeds over the top of each roll and press lightly so they adhere. Bake in the preheated oven for 22 to 25 minutes, or until deep golden brown all over.

   Tip: Rotate the tray halfway through baking for even browning, especially if your oven has hot spots.
7. 7

   Rest and Serve

   Remove from the oven and allow to cool on the tray for at least 5 minutes before serving. The dough shell will firm up slightly as it cools. Serve warm as a high-protein snack, lunchbox item, or light breakfast alongside fresh zobo drink or ginger water.

   Tip: These can be made ahead and stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat in an oven or air fryer at 160°C for 5 minutes to restore crispness.