Boudin Egg Rolls are perfect for game day snacking, parties, or a quick lunch. These tasty Cajun sausage egg rolls are sure to be a favorite! A must-make appetizer that's sure to be a favorite.
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What Makes Boudin Egg Rolls So Good?
This fusion recipe brings together the best parts of British sausage rolls, Asian egg rolls, and Cajun flavors to create an innovative, irresistible bite. For the uninitiated, the concept of this snack may seem odd, but one bite will make you wonder why you didn't try them before.
These finger-friendly appetizers are great for serving on game day or at your next poker night.
Why You Should Try This Recipe
This version of the dish uses quality prepared boudin sausages to eliminate the need to cook everything from scratch. That means you can make these Boudin Egg Rolls in under 30 minutes, not hours, without losing flavor.
The sliced green onions brighten up the filling, and the Monterey Jack cheese melts wonderfully, bringing another dimension of taste and texture to this recipe.
Boudin Egg Rolls Ingredients
To make these snacks, you'll need:
- Boudin sausages
- Green onion
- Egg roll wrappers
- Monterey Jack cheese, thinly sliced
- Vegetable oil
Boudin sausages are not available everywhere, so if you can't find them in your local supermarkets, you may have to order boudin online.
You can swap your favorite cheese for Monterey Jack.
What Is Boudin?
Boudin can refer to several different sausage varieties, but for this recipe, you must use the Cajun-style pork boudin sausage.
Traditionally, boudin sausage in Cajun country was made by stuffing a pork casing with cooked rice, vegetables, simmered and ground pork scrapes (including the heart and liver), and a bunch of spices.
Many modern Cajun-style boudin sausages forego organ meat and scrapes for better cuts of pork while still using the other ingredients.
How to Make Boudin Egg Rolls
To prepare the egg rolls:
- Use a sharp knife to slit the boudin sausage casing and squeeze the filling into a medium mixing bowl.
- Chop the dark green top portion of green onions. Add the chopped green onion tops to the bowl with the boudin filling and use your fingertips to mix.
To roll the egg rolls:
- In a small bowl, stir together the egg and water. Set aside.
- Place the egg roll wrapper diagonally on the counter with one corner facing you. Put two tablespoons of the boudin sausage mixture in the center of the egg roll wrapper.
- Form the mixture into a log leaving at least half an inch of space on either side.
- Put the cheese on top of the meat mixture.
- Use a pastry brush or a finger to apply the eggwash around the edges of the egg roll skin.
- To fold the egg roll, bring the corner closest to you up and over the filling. Fold the left corner onto the filling and do the same with the right corner. Roll the bundle you made up to the top corner. Check to make there are no cracks where the filling can come out.
- Repeat with the remaining egg roll skins.
To fry the egg rolls:
- Fill a heavy-bottomed Dutch oven halfway with oil and attach a deep-fry thermometer to the side. You can use a deep fryer if you have one.
- Heat the oil to 350°F.
- Put a wire rack on top of a rimmed baking sheet and set it to the side.
- Fry the Boudin Egg Rolls two to three at a time in the oil, turning once. Use a spider to remove the golden egg rolls from the oil and place them on the wire rack to drain.
- Repeat with the remaining egg rolls.
Special Equipment Needed
A deep fryer makes frying egg rolls much more manageable. There are many inexpensive deep fryers for under $50 if you want to upgrade your deep-frying game. But if you don't have one, you must use a deep-fry thermometer to ensure the cooking oil is at the correct temperature to prevent soggy or undercooked egg rolls.
A spider strainer makes transferring the cooked egg rolls to the wire rack safer and easier.
What to Serve With Boudin Egg Rolls
Dipping sauces will add a lot of extra zip to these snacks. Try serving one or more of the following alongside the egg rolls:
- Creole Mustard Sauce
- Pepper Jelly
- Sriracha Mayo
How to Store the Leftovers
Wrap any extra Boudin Egg Rolls in plastic and keep them in the fridge for up to three days.
For longer than that, you can freeze the egg rolls on a baking sheet and then transfer them to a freezer-safe container. They will stay fresh in the freezer for up to two months. Thaw frozen egg rolls in the fridge overnight before reheating
How to Reheat Boudin Egg Rolls
The best way to reheat the egg rolls is in an air fryer:
- Preheat the air fryer to 350°F.
- Heat the egg rolls for five to seven minutes, turning halfway through the cooking time.
If you don't have an air fryer, you can use the oven:
- Preheat the oven to 375°F:
- Put the egg rolls on a wire rack placed on a rimmed baking tray.
- Reheat for around 10 minutes, turning once.
More Game Day Appetizers
Boudin Egg Rolls
- vegetable oil for frying
- 12 to 16 ounces boudin sausage
- 1 tablespoon chopped green onion tops
- 1 large egg
- 1 tablespoon water
- ½ pound block Monterey Jack cheese
- 1 package egg roll wrappers
- Pour the vegetable oil into a large heavy-bottomed pot, such as a Dutch oven, until it reaches a depth of 4 inches. Heat the oil to 350°F over medium heat.
- Remove the boudin from the casings, crumble it, and place it into a bowl. Add the green onion tops and mix well.
- Make an egg wash by whisking the egg with 1 tablespoon of water in a small bowl.
- Place 2 tablespoons of the boudin mixture and 1 slice of cheese onto an egg roll wrapper. Form the mixture into the shape of a log in the center of the wrapper. Brush the egg wash on all edges of the wrapper and roll it up, tucking the sides toward the center. Seal the egg roll well. Repeat with the remaining Boudin, cheese, and egg roll wrappers.
- Fry the egg rolls a few at a time until they are golden brown, about 3 minutes. Turn once or twice during cooking.
- When the egg rolls are golden brown, remove them from the oil and place them on a wire rack resting on a baking sheet. Serve with creole mustard if desired.