plain flour or wheat flour
1tsp baking powder
2tbsp butter (at room temperature)
1tsp parsley or nutmeg
A pinch of Cinnamon powder for taste
Pinch of salt
1tbsp sugar, optional ( prefer salt than sugar)
6 to 10 eggs, depending on quantity but one egg in each rolled dough to be fried.
50-80g warm water
Vegetable oil for frying
Add the dry ingredients together to combine; add butter and mix together to form crumbs, looks sandy like. Then add warm water in bits till the dough sticks together. Do not overwork the dough.
Boil eggs, peel and roll the eggs in some flour, shake off excess flour and set aside in a dish. Set up rolling board on kitchen cabinet. Divide the dough into 4 or 6 places, take each portion at a time and roll into balls.
Flatten the rolled dough with your palm or roll on flat board surface, place the egg in the middle then fold the dough around it to form a ball. Dip your hand in water or dry flour, shake off excess and blend the dough ball to form a perfect circle, this seals the edges
Place a shallow pan on a medium heat, add vegetable oil and allow to heat up till hot but deep fryer is also nice to use
Test the oil by dropping small dough into it, if the dough floats on the top of the oil then it is ready to be used. Carefully drop the egg rolls in the hot oil, a few at a time to avoid over crowding.
Reduce the heat and fry the egg rolls till golden brown and perfect. Continue this process till you have exhausted the rolls and eggs. Yummy and perfect for kids breakfast or kids lunch pack.