How to Make A Ugandan Eggroll

The first time I had an egg roll was about 12 years ago! Hmm…how time flies. I remember wondering how is this magical food was made. It was a mystery to my little self and still was till about a few months ago. There is a thing about memories associated with food. Somehow you will always remember the taste and the emotions that food made you feel even after years. So in my quest to find out how the egg roll is made, I discovered a lot of things.  Like how an egg roll can be as big as you want it to be, great for breakfast and can be served for lunch and dinner too. I am excited to share with you this basic recipe of the egg roll. Hint: It isn’t as hard as you think! Also now that the basics are down, I cant wait to get extremely creative with it. Arent you?

 

What you will need:

5 medium potatoes, peeled and washed

5 Large eggs

1 C. Bread crumbs

1 Tsp. Curry powder

1 Tbsp.  Butter/Margarine

Salt

Oil for frying

 

Method

Cut the potatoes in half and put them in a pan with enough water. Let the potatoes boil till soft and falling apart. Remove from fire and drain the potatoes then set aside to cool.  Boil 3 eggs (I prefer my eggs fully boiled till the yolk is hard. If you like runny eggs, here is a chart that can help you out.). After the eggs are boiled, remove from fire and let them cool down in cold water.  In a bowl, beat the remaining two eggs with a pinch of salt till frothy. Set aside. In another bowl, mash the now slightly cool potatoes. Add the butter, salt and curry and keep mixing till there are no lumps visible. Peel the eggs. Using your hands, gently add the mashed potatoes onto the egg slowly building your egg roll till it is a palm sized ball. Make sure the ball is firm. Gently roll the ball in the whisked egg and then in the breadcrumbs, back into the egg and thoroughly in the bread crumbs.  Repeat the process till you have all the rolls ready to fry. Deep-fry the rolls till golden brown. Serve with mayonnaise or ketchup and a side of kachumbari or coleslaw.

 

PS: if you don’t have bread crumbs at hand (which is always the case with me!), you can substitute them for finely crushed dehydrated soya meat-you know, the packaged kind. It will absorb the excess liquid and make your rolls crispy.

Have a great week.

🙂

Sophie