Spring rolls are almost as popular with Nigerians as they are with people of Asian origin. Spring rolls have been nigerianized as the ultimate party starter or “Small chop” as it’s locally known. I am not the biggest fan of spring rolls but when I do have them I  make sure they are well made. The filling should be generous with protein and the shell should be crispy.

This is  how 9jafoodie makes spring rolls. feel free to add in some chopped cabbage or shredded carrots. also if you will prefer to baking to frying the spring roll, cover in a mix of eggs and cornstarch before baking (let me know if you will prefer baked spring rolls recipe in the comment form)


  • Shrimps  – 10-12 pieces (cooked)
  • Ground beef  or Sausage- 1/2 cup
  • Rice Noodles – 2 cups (cooked)*
  • Mushrooms – 1 cup (chopped)
  • Salt – To taste
  • Pepper- To taste
  • Maggi – 1 cube
  • Spring Roll Wrapper – 12-15
  • Vegetable oil – for frying

*To cook the rice noodles, simply cover the noodles with boiling water for 5-6 minutes and drain*


finely chop the mushrooms and cover with boiling water. Set aside
Chop the cooked shrimps and set aside
place a pot on medium heat. add in a little oil then the ground beef. cook until the beef is browned. Drain water from the mushrooms and combine with the beef, add in the shrimps. Combine
Add the rice noodles
  • Add  in you maggi. Combine thoroughly. Add in salt and pepper to taste.
  • Turn the heat off and let your filling cool (Spring roll wraps are usually quite thin, hot filling will produce undesirable results)
This is the wrap we used.
Tip: To hold the wrap in place we used egg white. Simply make a few strokes on the apex or corners with a cooking brush.
Source: 9jafoodie