📝 About This Recipe
These Boudin Egg Rolls are the ultimate Louisiana street food fusion, combining the soul of the Acadiana prairie with the irresistible crunch of a classic egg roll. We take smoky, savory pork and rice boudin, pair it with gooey pepper jack cheese and crisp green onions, then fry it to a perfect golden brown. It’s a handheld explosion of Cajun flavor that perfectly balances spice, smoke, and texture.
🥗 Ingredients
The Egg Rolls
- 1.5 pounds Boudin links (casing removed, high-quality smoked or white boudin)
- 12-14 pieces Egg roll wrappers (standard size)
- 6 ounces Pepper Jack cheese (cut into thin matchsticks or shredded)
- 1/2 cup Green onions (finely sliced)
- 1/4 cup Pickled jalapeños (minced for a little extra kick)
- 1 Egg (beaten with 1 tablespoon of water for egg wash)
- 1 quart Peanut or Vegetable oil (for deep frying)
- 1 teaspoon Cajun seasoning (for dusting finished egg rolls)
Steen's Hot Mustard Dipping Sauce
- 1/2 cup Creole mustard (grainy style preferred)
- 3 tablespoons Steen's Cane Syrup (honey can be substituted if unavailable)
- 2 tablespoons Mayonnaise (for creaminess)
- 1-2 teaspoons Hot sauce (Louisiana style, like Crystal or Tabasco)
👨🍳 Instructions
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1
Prepare the boudin filling by removing the casings from the links. Crumble the filling into a large mixing bowl, ensuring there are no large chunks.
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2
Add the sliced green onions and minced pickled jalapeños to the boudin. Mix gently with a spatula until the aromatics are evenly distributed.
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3
In a small bowl, whisk the egg and water together to create an egg wash; this will act as the 'glue' for your wrappers.
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4
Lay one egg roll wrapper on a clean work surface in a diamond orientation (one corner pointing toward you).
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5
Place approximately 3 tablespoons of the boudin mixture in the center of the wrapper, shaping it into a horizontal log about 3 inches long.
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6
Top the boudin with a few matchsticks of pepper jack cheese (about 1/2 ounce).
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7
Fold the bottom corner up over the filling, then fold in the left and right side corners tightly toward the center.
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8
Brush the top remaining corner with the egg wash, then roll the package upward tightly to seal. Repeat with the remaining wrappers.
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9
In a heavy-bottomed pot or Dutch oven, heat 2 inches of oil to 350°F (175°C). Use a deep-fry thermometer to ensure accuracy.
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10
While the oil heats, whisk together the Creole mustard, Steen's Cane Syrup, mayonnaise, and hot sauce in a small bowl. Set aside.
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11
Carefully slide 3-4 egg rolls into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy rolls.
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12
Fry for 3-5 minutes, turning occasionally with tongs, until the wrappers are a deep golden brown and blistered.
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13
Remove the egg rolls and drain them on a wire rack set over a paper towel-lined baking sheet.
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14
Immediately sprinkle the hot egg rolls with a light dusting of Cajun seasoning while the oil is still wet on the surface.
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15
Slice the egg rolls in half on a bias and serve hot with the Steen's Hot Mustard sauce on the side.
💡 Chef's Tips
If the boudin is very moist, sauté it in a pan for 5 minutes to cook off excess liquid before rolling to prevent soggy wrappers. Ensure the cheese is tucked into the center of the boudin so it doesn't leak out and cause the oil to splatter. Keep your unused egg roll wrappers under a damp paper towel while working to prevent them from drying out and cracking. For an air-fryer version, spray the rolls generously with oil and cook at 400°F for 10-12 minutes, turning halfway through. Always use a thermometer; if the oil is too cold, they get greasy, and if it's too hot, the wrapper burns before the cheese melts.
🍽️ Serving Suggestions
Pair with a cold Abita Amber or your favorite crisp lager to cut through the richness. Serve alongside a side of creamy coleslaw with a vinegar-based dressing. Offer extra Steen's Cane Syrup on the side for those who prefer a sweeter contrast. Arrange on a platter with fresh lemon wedges to brighten the savory flavors. These make an excellent game-day appetizer or a unique 'Cajun Dim Sum' starter.