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.
- 1 1/2 cup vegetable oil
- 1/2 cup chili oil
- 1 1/2 lb. boudin
- 10 egg roll wrappers
- In a Dutch oven or other heavy-bottomed pot, heat oils to 350F over medium-high heat.
- Remove the boudin from the casing.
- Finely chop up casing and add to boudin. NOTE: Adding the casings back in is optional.
- Place 2 TBSP boudin in center of each egg roll wrapper.
- Wrap from bottom up and then fold the sides in and top down.
- Fry until golden brown on all sides.
- Drain on paper towels.
- 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.