Commercial Egg Roll Recipe for 50 Piecces Recipe

Here’s a batch recipe that delivers comfort and nostalgia in every bite: the Commercial Egg Roll Recipe for 50 Piecces. Big enough to feed a crowd yet simple enough to master, these pillowy, golden egg rolls start with a tender, subtly spiced dough, each cradling a perfectly boiled egg. Whether for parties, festive events, or as a special treat at home, this recipe brings smiles and full bellies — and you’ll love the applause that follows your homemade handiwork.

Ingredients You’ll Need

Gathering your ingredients for the Commercial Egg Roll Recipe for 50 Piecces is refreshingly straightforward. Each element serves a true purpose, lending structure, flavor, and that quintessential golden color we all crave. Here’s what you’ll need and why:

• All-purpose flour: The foundation of your dough, providing the perfect structure for wrapping and frying.
• Baking powder: For a slightly airy, tender crumb and to prevent the dough from being dense or heavy.
• Sugar: Adds a subtle hint of sweetness, making the crust flavorful and beautifully golden after frying.
• Salt: Essential for balancing the flavors and enhancing taste throughout the dough.
• Nutmeg: A hint of warmth and deep aroma that’s traditional and unexpected in the most delightful way.
• Margarine: Adds richness and tenderness to the dough, keeping each egg roll moist inside.
• Eggs (for dough): Binds the dough and ensures a smooth, easy-to-handle texture.
• Warm water or milk: The liquid that brings the dough together—milk yields a richer dough, water is classic and light.
• Boiled eggs (50, peeled): The heart of each roll, creamy, savory, and satisfying.
• Vegetable oil (for deep frying): Use a neutral oil to get beautifully even, crisp results without overpowering the flavor.

How to Make Commercial Egg Roll Recipe for 50 Piecces

Step 1: Combine Dry Ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together your all-purpose flour, baking powder, sugar, salt, and nutmeg. This step ensures every bite of your Commercial Egg Roll Recipe for 50 Piecces is perfectly balanced—no clumps, just evenly distributed flavor and rising power.

Step 2: Rub in the Margarine

Add the margarine to your flour mixture. Using your fingertips, rub it in just until the mixture looks like coarse bread crumbs. This method ensures your dough will be tender, not tough, and gives it that subtle richness that elevates each egg roll.

Step 3: Mix in the Eggs

Crack in the eggs for the dough and mix thoroughly. The eggs give color, structure, and a luxuriously soft texture to the final product, making every bite of your Commercial Egg Roll Recipe for 50 Piecces a delight.

Step 4: Form the Dough

Gradually add the warm water or milk, kneading as you go, until a soft, supple dough forms. If the dough feels sticky, add a sprinkle more flour; if too dry, a splash more liquid will do the trick. Knead for 5 to 8 minutes—you want a smooth, elastic finish that holds its shape.

Step 5: Rest the Dough

Cover your bowl with a clean towel and let the dough rest for 15 to 20 minutes. This pause allows the gluten to relax, making the dough easier to shape and wrap around the eggs later. It’s a small wait that pays dividends in tenderness!

Step 6: Portion and Shape

Divide the rested dough into 50 equal portions. For uniformity, you can weigh the total dough and use a kitchen scale for each piece—a pro move for commercial consistency! Take each piece, flatten it with your palms or a small rolling pin, and get ready for the fun part: the wrapping.

Step 7: Wrap the Eggs

Place one peeled boiled egg in the center of each dough circle, then gently pull and pinch the dough up and around the egg to seal it completely. Roll between your hands to shape into a smooth, round ball. Making sure there are no cracks keeps the oil out and the filling perfect while frying.

Step 8: Deep Fry to Golden Perfection

Heat your vegetable oil in a deep fryer or wide, heavy pot over medium heat. Test the readiness of the oil with a scrap of dough—it should sizzle gently. Fry the wrapped eggs in batches, turning often for even browning, until the Commercial Egg Roll Recipe for 50 Piecces is golden and cooked through (about 7 to 10 minutes per batch). The aroma will tell you you’re almost there.

Step 9: Drain and Keep Warm

Use a slotted spoon to transfer each batch to a plate lined with paper towels. This drains excess oil and gives that crisp exterior. Keep the egg rolls warm in an insulated food carrier or very low oven as you work through all the batches.

How to Serve Commercial Egg Roll Recipe for 50 Piecces

Garnishes

Nothing beats the sparkle of fresh garnishes for your Commercial Egg Roll Recipe for 50 Piecces. Consider a sprinkle of chopped herbs like parsley or cilantro for a lively color pop, or scatter some finely sliced scallions for a subtle oniony kick. If you love a little heat, thin slices of fresh chili or a pinch of smoked paprika on the plate make for a beautiful and tasty presentation.

Side Dishes

Egg rolls play well with a range of classic sides! Pair them with a crisp side salad, some spicy pepper sauce, or a light tomato salsa for contrast. For a truly hearty spread, set out a platter of fried plantains, potato wedges, or classic coleslaw. Each side brings out different facets of flavor and texture, making your Commercial Egg Roll Recipe for 50 Piecces the highlight of any meal.

Creative Ways to Present

For parties or buffets, try serving the egg rolls in decorative baskets lined with parchment, or place them on individual small plates with a splash of vibrant dipping sauce. Stack them in a pyramid for a jaw-dropping centerpiece, or add festive toothpicks for easy grabbing—your presentation will be as impressive as the taste!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extras, store your Commercial Egg Roll Recipe for 50 Piecces in an airtight container in the refrigerator. They’ll keep well for up to 24 hours without losing their wonderful texture—just allow them to cool completely before sealing to avoid excess condensation inside.

Freezing

Want to prep ahead? After frying and fully cooling, arrange the egg rolls in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container. Stored this way, your Commercial Egg Roll Recipe for 50 Piecces will stay delicious for up to one month. Just be sure to thaw before reheating for best results.

Reheating

To bring back the just-fried crispiness, place egg rolls on a baking sheet and warm in a preheated oven at 350°F (175°C) for 10 to 15 minutes, or until heated through. Microwaving works for speed, but you’ll lose that crave-worthy crunch. For best results, reheat only what you plan to serve.

FAQs

How do I keep the dough from sticking when wrapping the eggs?

If the dough starts sticking to your hands or the work surface, dust lightly with a bit more flour. Clean, slightly floured hands make wrapping much smoother and prevent tearing or uneven seams, keeping each egg roll picture-perfect.

Can I use butter instead of margarine?

Yes, you can substitute butter for margarine! The result will be a slightly richer flavor and a more delicate crumb. Make sure your butter is at room temperature for easier incorporation into the dough.

Is it possible to bake instead of deep fry this Commercial Egg Roll Recipe for 50 Piecces?

While deep frying gives the classic golden crust, you can brush the wrapped egg rolls with oil and bake at 400°F (200°C) until golden (about 20–25 minutes), flipping halfway. The texture will be crisp but slightly different from the traditional version.

How can I make the Commercial Egg Roll Recipe for 50 Piecces spicy?

Add a sprinkle of chili powder or cayenne to the dough, or mix in some finely chopped hot peppers for a gentle heat that surprises and delights. You can also serve the finished egg rolls with a fiery dipping sauce on the side.

Can I use quail eggs or other fillings?

Absolutely! Feel free to swap the chicken eggs for quail eggs for a miniaturized, party-perfect version, or experiment by adding a spoonful of seasoned minced meat along with the egg for a bold twist on the classic Commercial Egg Roll Recipe for 50 Piecces.

Final Thoughts

Sharing this Commercial Egg Roll Recipe for 50 Piecces is truly a joy, especially when you see the happiness it brings to a full table. Don’t be intimidated by the batch size—roll up your sleeves, give it a try, and be ready to wow your family or guests with a homemade classic that’s big on flavor and heart.