Recipe: Boudin Egg Rolls

19 Apr
Boudin Egg Rolls

Boudin Egg Rolls


One of my favorite things about cooking is the opportunity to fuse ethnic dishes. In this case, it’s the Chinese egg roll and Cajun boudin into Boudin Egg Rolls. I call it Casian cuisine. And man, are they good.

I used boudin straight from Lafayette, but the store-bought kind will probably work as well. In my opinion, the smokier you can find, the better.

Boudin Egg Rolls

Boudin + Egg Rolls = Deliciousness


  • 1 1/2 cup vegetable oil
  • 1/2 cup chili oil
  • 1 1/2 lb. boudin
  • 10 egg roll wrappers


    1. In a Dutch oven or other heavy-bottomed pot, heat oils to 350F over medium-high heat.
Boudin Egg Rolls

Serve Boudin Egg Rolls with Creole mustard and/or pepper jelly

  1. Remove the boudin from the casing.
  2. Finely chop up casing and add to boudin. NOTE: Adding the casings back in is optional.
  3. Place 2 TBSP boudin in center of each egg roll wrapper.
  4. Wrap from bottom up and then fold the sides in and top down.
  5. Fry until golden brown on all sides.
  6. Drain on paper towels.
  7. Serve with Creole mustard and/or pepper jelly as dipping sauce.

These Boudin Egg Rolls were surprisingly simple to make. There’s not much assembly required once you get the hang of rolling the egg rolls.

I will definitely be adding these Boudin Egg Rolls to my tailgating cuisine repertoire. They are perfect to grab, dip and go. They may just be one of my new favorite appetizers.


Posted by on April 19, 2017 in Appetizers, Cookin', Recipes


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2 responses to “Recipe: Boudin Egg Rolls

  1. Jueseppi B.

    October 31, 2012 at 1:32 pm

    Reblogged this on The ObamaCrat.Com™ and commented:
    Nothing store bought ever tastes as well as fresh straight from the source. These sound YummY. Thank you Po’ Boy Livin’ Rich. I have truly enjoying sharing your recipes with my readers, so have they.

  2. ohnwentsya

    October 31, 2012 at 5:58 pm

    Reblogged this on 2012 Spirit In Action and commented:
    This sounds really yummy! I have learned to adapt recipes for celiac(gluten intolerant) and allergy diets over the years so if anyone is interested let me know and I will try re-tooling this for those who can’t have what it calls for but want to try the flavors. (I will end up doing it eventually since it sounds so good!)


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