Boudin Eggrolls (3) Recipe

Prepare boudin filling

Remove boudin from casings into a bowl. Break up with a fork until crumbly. If boudin is very wet, briefly cook in a skillet over medium heat 2–3 minutes to evaporate excess moisture, stirring and breaking up, then remove from heat and let cool 3–5 minutes.

Mix filling components

To the bowl of boudin, fold in 2/3 cup shredded pepper jack (reserve remaining for the sauce), 3 tablespoons thinly sliced green onions, 1/4 cup diced yellow onion, diced jalapeño, and 1 tablespoon snipped chives. Taste and adjust for salt/pepper. The mixture should be moist but not soupy.

Assemble eggrolls

Lay an eggroll wrapper diamond-shaped on a clean surface. Brush the edges with the flour-and-water slurry (1 tsp flour + 1 tbsp water). Place about 2 to 3 tablespoons of boudin filling near the bottom third of the wrapper (enough for 3 eggrolls total from the recipe; use ~2–3 tbsp per roll). Fold bottom corner up over filling, fold left and right corners toward the center, then roll tightly to the top corner and seal. Repeat to make 3 eggrolls. Keep assembled eggrolls covered lightly with a damp towel while frying.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or saucepan to a depth of about 1 1/2 inches (about 1 to 2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of wrapper sizzles immediately.

Fry eggrolls

Fry eggrolls in batches (do not overcrowd) for 2.5–3.5 minutes, turning as needed, until wrappers are golden brown and crisp. Remove with a slotted spoon to a paper-towel lined tray and drain briefly. Let rest 1–2 minutes before slicing on a bias if desired.

Melt 2 tablespoons butter in a small saucepan over medium heat. Add 1/4 cup minced yellow onion and cook, stirring, until translucent, about 2–3 minutes. Add 2 cloves minced garlic and cook 30 seconds until aromatic.

Stir in 1 tablespoon flour and cook 30–45 seconds to remove the raw flour taste. Gradually whisk in 1 cup milk, bringing mixture to a gentle simmer. Cook until slightly thickened, about 3–4 minutes, stirring frequently.

Add 6 oz cooked crawfish tails and simmer 1–2 minutes to heat through. Stir in 1/2 cup shredded pepper jack cheese until melted and smooth. Season with 1/2 tsp Creole/Cajun seasoning, 1/2 tsp hot sauce (optional), 1/4 tsp salt and 1/4 tsp black pepper. If the sauce is too thick, thin with 1–2 tablespoons milk. Keep warm until serving.

Whisk together 1/4 cup mayonnaise, 2 tablespoons buttermilk, 1 teaspoon honey, 1/2 teaspoon lemon juice, 1/4 teaspoon hot sauce (optional), 1/8 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust seasoning. Chill briefly if time allows.

Arrange three boudin eggrolls on a plate. Spoon 2–3 tablespoons of warm pepperjack crawfish cream sauce beside or under the eggrolls. Drizzle or serve a small ramekin of HB sauce alongside for dipping.

Garnish with the reserved shredded pepper jack, snipped chives, additional sliced green onion, and optional diced jalapeño. Serve immediately while eggrolls are hot and the sauce is warm.