Boudin Eggrolls Recipe

Prepare pork and vegetables

Heat 1 tablespoon oil in a skillet over medium heat. If using raw ground pork or sausage, add the pork and cook, breaking up with a spoon, until no longer pink and starting to brown, about 6–8 minutes. If using pre-cooked boudin meat, crumble and briefly brown for 2–3 minutes. Transfer excess fat out of the pan, leaving about 1 teaspoon.

Add the diced onion and bell pepper to the skillet and cook until softened, about 4–5 minutes. Add the minced garlic and cook another 30–45 seconds until fragrant.

Stir in the cooked rice, cajun seasoning, black pepper, worcestershire sauce, lime juice (if using), and salt. Cook, stirring, until everything is evenly heated and combined, 2–3 minutes. Taste and adjust seasoning. Remove from heat and let the mixture cool until warm (not piping hot), about 10 minutes — this prevents excess moisture melting the wrappers when assembling.

Set up an assembly station: egg roll wrappers stacked with one corner pointing toward you (diamond shape), a small bowl with the flour-and-water slurry (mix the 2 tbs flour with 2 tsp water to make a paste), and the shredded pepper jack ready.

Place about 2 tablespoons of the warm boudin filling in the center-bottom third of a wrapper. Sprinkle about 1 to 2 tablespoons (roughly 1 to 2 tbs) of shredded pepper jack cheese on top of the filling. Be careful not to overfill — a level that allows closing and sealing easily.

Fold the bottom corner up over the filling, then fold both side corners in toward the center to enclose. Roll the wrapper tightly toward the top corner. Brush the top corner with the flour slurry and press to seal. Repeat with remaining wrappers and filling. You should get about 10–12 eggrolls depending on filling amount.

Place assembled eggrolls seam-side down on a tray and refrigerate for 10 minutes to firm up (optional but helps prevent unrolling during frying).

Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 3–4 cups depending on pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and brown steadily without burning.

Fry eggrolls in batches (do not overcrowd) 3–4 at a time depending on pot size. Fry, turning occasionally, until golden brown and crisp all over, about 3–4 minutes. Adjust heat to maintain 325–350°F so they cook through without burning.

Use a slotted spoon to transfer eggrolls to a wire rack or paper towel-lined tray to drain. Let rest 2 minutes before serving — cheese will be very hot.

Trim ends if desired and slice each eggroll on the diagonal to expose the filling. Sprinkle with chopped green onions and serve hot with creole mustard, spicy mayo, or your preferred dipping sauce.