How to make Eggroll

The secret why the egg rolls came out smooth and well rounded was that I extensively worked with flour during the wrapping stage. With the help of the flour, divide the dough with the number of eggs you have, then flatten a little with your hand, put the egg, remember the dough is stretchy and soft, pulling up the dough to cover the egg, then seal and smoothen moving the dough in your hands in a circular motion.
Ingredient

• 10 medium egg
• 4 leveled cups all purpose flour
• 3 tablespoonfuls granulated sugar or to taste
• 1 teaspoon salt(not heaped)
• 1 teaspoon ground nutmeg
• 1 tablespoonful powdered milk flavor
• 2 leveled tablespoon baking powder
• 2 tablespoon margarine
• 250 ml lukewarm water for mixing
• Vegetable oil enough for deep frying

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