Boudin Egg Rolls Recipe
Housemade boudin stuffed in an egg roll wrapper and flash fried. Served with creole mustard aioli.
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Ingredients
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Boudin Filling
Egg Roll Assembly
Creole Mustard Aioli
Method
Boudin Filling
- 1
Cook Aromatics and Meat
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add chopped onion, bell pepper, and celery. Sauté for 5 minutes until softened. Add minced garlic and cook for 1 more minute. Add pork shoulder and chicken liver, breaking them up with a spoon. Cook until the meat is browned, about 8–10 minutes.
- 2
Add Seasoning and Simmer
Stir in Cajun seasoning, salt, and black pepper. Pour in chicken stock and bring to a simmer. Cover and cook for 20 minutes until the meat is tender and cooked through.
- 3
Combine with Rice
While the meat is simmering, cook white rice according to package instructions. When the meat mixture is done, remove from heat and let cool slightly. Mix in the cooked rice until well combined. Use a fork or food processor to slightly mash the mixture for a cohesive filling. Let cool completely before assembling egg rolls.
Egg Roll Assembly
- 4
Assemble Egg Rolls
Place an egg roll wrapper on a clean surface with a corner facing you (diamond shape). Add about 2 tablespoons of the boudin filling near the center. Fold the bottom corner up over the filling, then fold in the sides and roll tightly. Moisten the top edge with water to seal. Repeat with remaining wrappers and filling.
- 5
Creole Mustard Aioli
- 6
Prepare Aioli
In a small bowl, whisk together mayonnaise, Creole mustard, minced garlic, lemon juice, hot sauce (if using), salt, and pepper until smooth. Refrigerate until ready to serve.