Boudin Egg Rolls
Boudin Egg Rolls
The family and myself went and go some delicious crab legs over the weekend and the restaurant had Jambalaya Egg Rolls on their menu. Of course we had to order them. They were just “ok”, so I told my husband that I would definitely be recreating these but with Boudin instead! If you asking yourself “what is Boudin?” Well, I will tell you. It is a cajun sausage filled with rice, pork, green onion and bell peppers. Boudin is a popular food item in Louisiana. Since I knew I wanted to fill the egg rolls with Boudin and didn’t want to go through the long hassle of making Boudin, I decided to find an easy way. Zummo’s makes delicious sausages and they also make Boudin! I got 1 pack of Boudin from the store and removed the casing.
In a pan, add 1 tbsp of butter. Once the butter has melted, add the 2 links of Boudin and break it apart until it is fully heated and turns a light brown color.
Season with 1/2 tsp of onion powder and 1/2 tsp of cajun seasoning. The Boudin is already seasoned, I just added a little more for my liking. Add 1 cup of shredded pepper jack cheese to the mixture and stir well. Once the cheese has melted, remove from the stove and set aside.
Lay 1 egg roll wrapper onto a flat surface. Spoon 2 tablespoons of Boudin mixture and 1 tbsp of shredded pepper jack cheese into each wrapper. Roll it up and seal it with an egg wash (1 egg mixed with a splash of water).
Repeat until all of the mixture is used. This recipe makes 7 or 8 whole egg rolls.
Add 2-3 cups of vegetable oil to a cast iron skillet. Once the oil reaches a temperature of 350 degrees, fry the egg rolls. Cook 2-3 minutes per side or until the egg rolls are golden brown. Repeat until all of the egg rolls are cooked.
In a bowl, add 1 tbsp of mayonnaise, 1 tbsp of ketchup, 1 tsp of creole mustard, 1/2 tsp of yellow mustard, 1 tbsp of sweet relish and 3-5 dashes of hot sauce and whisk well.
Cut the egg rolls in a diagonal form and cut them in half.
Serve with the remoulade sauce and ENJOY!
Boudin Egg Rolls
Ingredients
- 1 package of Zummo's Boudin (2 links)
- 2 1/2 cups shredded pepper jack cheese
- 7 or 8 egg roll wrappers
- 1/2 tsp onion powder
- 1/2 tsp cajun seasoning
- 1 tbsp butter
- 2-3 cups vegetable oil
- 1 tbsp mayonnaise
- 1 tbsp ketchup
- 1 tsp creole mustard
- 1/2 tsp yellow mustard
- 1 tbsp sweet relish
- 3-5 dashes of hot sauce
Instructions
- Remove the casing from the links of Boudin.
- Add butter to a pan and once it melts, add the Boudin.
- Fully break apart the Boudin in the pan until it is heated and turned a light brown color. Season the mixture with onion powder and cajun seasoning.
- Add 1 cup of shredded pepper jack to the Boudin and mix well. Once the cheese is melted, stir and set aside.
- Lay 1 egg roll wrapper on a flat surface and spoon 2 tbsp of mixture and 1 tbsp of shredded pepper jack cheese into each wrapper. Roll it up and seal with an egg wash (egg and water). Repeat until all of the mixture is used.
- Add vegetable oil to a cast iron skillet. Once the oil reaches a temperature of 350 degrees, fry the egg rolls. Cook 2-3 minutes per side or until the egg rolls are golden brown. Repeat until all of the egg rolls are cooked.
- Cut the egg rolls in a diagonal form and cut them in half.
- Serve with the remoulade sauce and ENJOY!
- In a bowl, add mayonnaise, ketchup, creole mustard, yellow mustard, sweet relish and hot sauce and whisk well.
- Serve with the egg rolls.
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
