Boudin Eggrolls Recipe

Cook the Boudin

In a medium skillet over medium heat, add the boudin sausage (removed from casing). Cook for 5–7 minutes, breaking it apart with a spatula, until heated through and slightly browned.

Add minced garlic and chopped green onions to the skillet and cook for 1–2 minutes until fragrant.

Remove from heat and allow the mixture to cool slightly.

Transfer the boudin mixture to a mixing bowl. Add shredded pepper jack cheese and black pepper, and stir until evenly combined. Set aside.

Place an eggroll wrapper on a clean surface with one corner facing you (like a diamond).

Spoon about 2–3 tablespoons of the boudin filling onto the center of the wrapper.

Fold the bottom corner over the filling, then fold in the sides. Roll the wrapper tightly towards the top corner.

Brush the top corner with beaten egg to seal the roll.

Repeat with remaining wrappers and filling until all eggrolls are assembled.

Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C).

Fry eggrolls in batches for 3–4 minutes each, or until golden brown and crispy. Avoid overcrowding the pot.

Remove eggrolls with a slotted spoon and drain on paper towels.

In a mixing bowl, combine Creole mustard, mayonnaise, honey, lemon juice, hot sauce, and garlic powder. Whisk until smooth and well-blended.

Refrigerate sauce for at least 10 minutes before serving to allow flavors to meld.

Serve hot boudin eggrolls with a side of the Creole mustard dipping sauce.