Boudin Egg Rolls Recipe
Louisiana Cajun boudin egg roll recipe featuring pork, chicken liver, rice and seasonings, and served with a side of homemade remoulade sauce.
Servings: 12 egg rolls
Calories: 471kcal
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 ¼ cups mayonnaise
- ¼ 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.
Nutrition
Calories: 471kcal | Carbohydrates: 8g | Protein: 14g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 781mg | Potassium: 234mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 467IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg
