A Louisiana-inspired recipe, these Cajun Boudin Egg Rolls are made with authentic Louisiana boudin sausage. Serve it up with a side of hot sauce and remoulade on your next small gathering or game day! Be sure to also check out our boudin balls recipe or our seafood egg rolls.
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We love boudin sausage, and we love egg rolls—so putting them together just made sense! These Boudin Egg Rolls are crispy on the outside and packed with bold Cajun flavor on the inside. It’s the perfect mix of Louisiana comfort food and fun party snacks.
If you’ve had boudin before, you know it’s full of spicy rice and pork sausage. We took that same delicious filling and rolled it up in egg roll wrappers, then fried them until golden brown. To top it off, we serve them with a creamy homemade remoulade sauce for dipping.
In this post, we’ll show you how to make boudin egg rolls step-by-step, plus how to make the remoulade sauce that brings it all together. Perfect for game day, parties, or anytime you’re craving something crispy and full of flavor!
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 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
- Boudin sausage links: You can find it at most Southern grocery stores or specialty markets. If you’re not in Louisiana, or call and order it over the phone at Tony’s Seafood.
- Egg roll wrappers: These can usually be found in the refrigerated section near the tofu or produce. They’re thin sheets of dough perfect for wrapping all kinds of fillings.
- Vegetable oil: You’ll need enough oil for deep frying. Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.
- Egg: Used to seal the edges of your egg roll wrappers so they don’t come apart while frying.
How to Make Boudin Egg Rolls
- First, remove the casing from the sausage links and transfer the filling into a large mixing bowl. Use your hands or a spoon to break up the filling until it crumbles and resembles ground meat. Then, 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).
- Next, 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.
- 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.
Recipe Tips
- Use cold wrappers: Keep egg roll wrappers in the fridge until you’re ready to use them. They’re easier to handle and less likely to tear when cold.
- Don’t overfill: Stick to about 4 tablespoons of filling per roll. Overstuffing can make it harder to seal and cause the egg rolls to burst while frying.
- Fry in batches: Avoid crowding the pan! Fry just a few egg rolls at a time to keep the oil temperature steady and ensure even browning.
- Keep oil at 375°F: Use a thermometer if you have one. If the oil’s too hot, the outside will brown too fast before the inside heats through.
- Drain on paper towels or a wire rack: This helps keep them crispy and not greasy.
What to Serve
Boudin egg rolls go great with homemade remoulade sauce. It’s super easy to make, too. I just mix up some mayo, Creole mustard, paprika, Cajun seasoning, a splash of pickle juice, a few dashes of hot sauce (we love Crystal’s or Louisiana), and a little minced garlic. Stir it all together, and it’s done in minutes. That creamy, spicy flavor is everything with the crispy boudin filling.
Boudin Egg Rolls Recipe
Equipment
- Fryer or large skillet for deep frying
Ingredients
- 2 pounds boudin sausage links removed from casings
- 12 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
- 1-2 teaspoons Cajun seasoning
- 1 teaspoon pickle juice
- 1 teaspoon hot sauce preferably Crystal’s or Louisiana
- 1 clove garlic minced
Instructions
Remoulade Sauce
- Mix mayonnaise, Creole mustard, paprika, Cajun seasoning, pickle juice, hot sauce, and garlic in a medium bowl. Refrigerate until ready to serve.
Egg Rolls
- Start by removing the casing from the boudin sausage links and transferring the filling to a large mixing bowl. Use your hands or a spoon to break up the filling until it crumbles and resembles ground meat.
- 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.
- 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.
- Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels.
- Serve with homemade remoulade sauce.
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!
Yummy!!!