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Cajun Boudin Egg Rolls

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A Louisiana-inspired recipe, these Cajun Boudin Egg Rolls are made with our homemade pork, chicken, and rice boudin recipe. Serve it up with a side of hot sauce and remoulade on your next small gathering or game day!

boudin egg rolls

Ya’ll. Marrekus is kind of a legend when it comes to making egg rolls. He makes them all the time, especially on game day when his favorite football teams (Tennessee Titans and LSU) are playing. Whenever we are invited to a get-together, our friends beg him to make his famous egg rolls.

He’s made Crab, Shrimp, and Crawfish Egg Rolls, cheeseburger egg rolls, Philly cheesesteak egg rolls, buffalo chicken egg rolls, and apple pie egg rolls, just to name a few. Seriously, we need to start adding the recipes to the site!

When he came up with these Louisiana-inspired Boudin Egg Rolls, I knew they were going to be amazing. If you’ve tried our Boudin Balls, then you already know the deal…

In this post, we cover what Louisiana boudin is, the ingredients you need to make boudin egg rolls, how to make our homemade boudin sausage, all about wrapping and frying egg rolls, and how to make a remoulade dipping sauce.

Note: If you are using pre-made sausage for your boudin egg rolls, you can jump ahead to “Part II: Wrap and fry the egg rolls”.

What is Louisiana boudin?

Louisiana boudin or boudain (pronounced boo-dan) is a type of steamed sausage that usually consists of a combination of ground-up pork and rice with spices and seasonings. Some variations include chicken, crawfish, and shrimp.

Learn more about the history of boudin:

Boudin: A Taste of History and Culture

Boudin Balls Recipe (our recipe includes summarized history of boudin)

Boudin: A Story Of Sausage, Slavery And Rebellion In The Caribbean

Boudin without Borders

Boudin egg roll ingredients

Marrekus makes boudin with boneless pork shoulder and chicken liver. For added flavor, he incorporates celery, onion, garlic, a bunch of different peppers, green onion, and parsley. It’s not spicy, but it has a nice kick!

If you don’t want to make your own boudin and prefer to use pre-made boudin sausage, you can skip Part I and go straight to Part II.

Part I: Make the boudin sausage mixture

Combine the pork, chicken, celery, onion, garlic, peppers, spices, and seasonings in a large bowl and let it sit in the fridge overnight. The next day, dump everything into a large stock pot to boil for a couple of hours (save the liquid). Then, run the meat and vegetable mixture through a meat grinder and transfer everything to a large mixing bowl. Check out our boudin balls recipe for more details on what you need to know about grinding your own meat.

Next, it’s time to roll up your sleeves! You’re gonna use your hands to mix in the rice, parsley, and green onion (or you can use a spoon/spatula I guess, lol). Take about 3 to 4 cups of the cooking liquid from the pot and gradually pour it into the mixture as you’re mixing in the rice and herbs. Add as much or as little liquid as you need to get the perfect, congealed consistency. Picture below for reference.

boudin sausage

Part II: Wrap and fry the egg rolls

At this point, the only thing left to do is make the actual egg rolls!

Heat vegetable oil in a large skillet to 375 F. While the oil is heating up, make a quick egg wash (used for sealing the egg roll wrappers).

There are probably a dozen different ways to wrap an egg roll, but this is how we do it:

  1. Lay out one egg roll wrapper with a corner pointed toward you.
  2. Place 4 tablespoons of the mixture in the center.
  3. Brush a thin layer of egg wash along the edge. 
  4. Fold two of the corners together to make a triangle, fold the sides in and then roll tightly, sealing the edges with egg wash to seal. 
  5. Repeat until all egg rolls are complete.

Once all your egg rolls are wrapped, carefully place them into the skillet for frying. Be sure to turn them occasionally, until they are golden brown and crispy. Then carefully remove the egg rolls from the skillet and set them on paper towels so that the oil can drain.

The remoulade sauce is a must

Egg roll dipping sauce is mandatory, and what better sauce to serve boudin egg rolls with than remoulade sauce?

All you need is mayonnaise, Creole mustard, paprika, Cajun seasoning, pickle juice, hot sauce, and garlic. Stir it all up and boom! A quick and easy sauce to dip all that fried boudin goodness in.

boudin rolls
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Cajun Boudin Egg Rolls

  • Author: cooks with soul
  • Prep Time: 8 hours 30 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 11 hours
  • Yield: 25 egg rolls 1x
  • Category: appetizers
  • Method: deep fry
  • Cuisine: american, cajun, fusion

Description

Louisiana Cajun boudin egg roll recipe featuring pork, chicken liver, rice and seasonings, and served with a side of homemade remoulade sauce. 


Ingredients

Scale
  • 2 pounds boneless pork shoulder, cut into 1-inch cubes
  • 1/2 pound chicken liver, cut into 1-inch cubes
  • 1 celery rib, diced
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 jalapenos, stemmed, seeded, and chopped
  • 1 medium poblano pepper, stemmed, seeded, and chopped
  • 1 green bell pepper, chopped
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 cups cooked rice
  • 1/2 cup chopped parsley
  • 2 green onions, chopped
  • 1 pack egg roll wrappers
  • vegetable oil, for frying
  • 1 large egg + 1 tablespoon of water (for egg wash)

Remoulade Sauce

  • 1 1/4 cups mayonnaise
  • 1/4 cup Creole mustard 
  • 1 tablespoon paprika
  • 12 teaspoons Cajun seasoning
  • 1 teaspoon pickle juice 
  • 1 teaspoon hot sauce (preferably Crystal’s or Louisiana)
  • 1 large clove garlic, minced

Special Equipment

  • Meat grinder or food processor
  • Fryer or large skillet for deep frying 


Instructions

  1. Make the boudin sausage mixture: Combine the pork, chicken liver, celery, onion, garlic, peppers, spices, seasonings, and dried herbs in a large bowl. Let the mixture sit for at least 8 hours or overnight, covered, in the refrigerator.
  2. The next day, put the marinated meat and vegetable mixture in a large stock pot and cover with water by 2 inches. Bring water to a boil, reduce the heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
  3. Remove the stock pot from the stove and strain, reserving the cooking liquid. Allow the meat and vegetable mixture to cool slightly, then put the mixture through a meat grinder set on the coarse grind setting. 
  4. Place the ground mixture in a large bowl. Mix in the cooked rice, parsley, green onions, and about 3 1/2 cups of the reserved cooking liquid. Continue mixing until it all comes together, about 5 minutes, adding more cooking liquid as needed.  
  5. Prepare remoulade sauce: Mix mayonnaise, Creole mustard, paprika, Cajun seasoning, pickle juice, hot sauce, and garlic in a medium bowl. Refrigerate until ready to serve.
  6. Make the egg rolls: In a large skillet heat vegetable oil to 375 F degrees. While the oil is heating, crack an egg in a small bowl and whisk for egg wash.
  7. Lay out one egg roll wrapper with a corner pointed toward you. Place 4 tablespoons of the boudin mixture in the center. Brush a thin layer of egg wash along the edge. Fold two of the corners together to make a triangle, fold the sides in and then roll tightly, sealing the edges with egg wash to seal. Repeat until all egg rolls are complete. 
  8. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels.
  9. Serve with homemade remoulade sauce.

Notes

This recipe makes a large batch of boudin sausage. If you don’t want to cook it all at once, you can freeze it.

Vacuum sealing provides the longest shelf life and helps prevent the boudin from freezer burn, oxidation, etc. We recommend using the frozen sausage within 2 months. When thawing, set it in the fridge and use it within 2 to 3 days.

Keywords: cajun, boudin, boudin balls, louisiana boudin, egg rolls, fusion, louisiana, boudin sausage, chicken liver, deep fry, appetizers

2 Comments

  1. These were so good! Never did I ever think I would be eating boudin out of a egg roll wrapper, but you are definitely on to something with this! So delicious… Please post more egg roll recipes!

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