Boudin Eggrolls Recipe
Crispy eggrolls, filled with boudin and jack cheese. Cajun Sweet and Sour sauce and Dijonnaise dipping sauces
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Ingredients
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Eggrolls
Cajun Sweet and Sour Sauce
Dijonnaise Dipping Sauce
Method
Eggrolls
- 1
Prepare the Filling
In a bowl, combine the boudin sausage (removed from the casing), shredded Monterey Jack cheese, chopped green onions, garlic powder, and black pepper. Mix well until the ingredients are evenly distributed.
- 2
Assemble the Eggrolls
Lay an eggroll wrapper on a clean surface with a corner pointing towards you. Place about 2 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Repeat with remaining wrappers and filling.
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Eggrolls
Carefully place the eggrolls in the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.
Cajun Sweet and Sour Sauce
- 5
Combine the Ingredients
In a saucepan over medium heat, combine sugar, ketchup, apple cider vinegar, soy sauce, and Cajun seasoning. Stir well until sugar is dissolved.
- 6
Simmer the Sauce
Bring the mixture to a simmer, then reduce heat and let it cook for about 10 minutes, stirring occasionally until slightly thickened. Remove from heat and allow to cool.
Dijonnaise Dipping Sauce
- 7
Mix the Sauces
In a small bowl, combine mayonnaise and Dijon mustard. Mix until smooth and well combined.
