Boudin egg rolls are a crispy fried treat and easy to make with the stuffing from Louisiana's Cajun boudin. Wrap the boudin filling in an egg roll wrapper and fry it in the right combination of oils for a satisfying snack, meal, or appetizer.
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You may think boudin (pronounced "boo-dan")to be one of those bizarre foods, but not to a Cajun. It's a delicacy in South Louisiana. The ingredients usually include ground pork meat, organ meat, rice, spices, and the Cajun holy trinity.
These ingredients are stuffed into a natural pork casing and cooked into a flavorful link. The sausage casing keeps the loose filling together, much like the classic rice dressing.
Another delicious appetizer made with boudin sausages is Boudin Dip. It's made with melted cheese and Cajun seasonings, topped with crispy bacon bits and green onions.
Try this Chicken and Shrimp Jambalaya Recipe with Sausage for another classic Cajun rice dish. Or this Boudin Cornbread Recipe With Fig Pepper Jelly Topping for a satisfying, quick bread.
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Ingredients
This recipe is simple, but the flavors are so tasty with the boudin's peppery bite and the crunchy texture of a fried egg roll. The combination is brilliant!
The ingredients consist of:
- Boudin sausage - a Cajun sausage made with meat and rice and flavored with green onion.
- Egg roll wrappers - prepare, thin sheets of dough made with eggs and flour, available at the grocery store.
- Egg - a whole egg for an egg wash to glue wrapper edges together.
- Water - enough to thin the egg wash.
- Canola oil - a neutral-flavored oil suitable for high-heat deep frying, yielding golden brown results.
- Extra-virgin olive oil - a healthful oil that adds flavor and the right crispiness to food, used in combination with canola oil.
See the recipe card below for specific ingredient amounts and their nutrition facts.
Instructions
First, cook the boudin sausages. I find that the best results are achieved using an air fryer. It's so convenient, and the cleanup is quick. I used to simmer the boudin in a small amount of water over low heat. The problem with this method is that the casing usually bursts open, spilling the sausage ingredients into the steamy water.
While the boudin cools, heat the olive oil and canola oil in a deep fryer or a large, deep pot. Heat the oil to 375°F.
Another easy and successful method is to cook the boudin links on the grill. Hint: This makes a satisfying snack while waiting for other meats to cook.
Next, remove the stuffing from the casing by cutting the link in half and pinching the stuffing out into a medium bowl. Ensure it's cooled sufficiently to handle.
Take an egg, crack it into a small bowl, and whisk it with a small amount of water to make a thin egg wash; set aside.
Lay a single egg roll wrapper on a flat surface. Apply a thin layer of egg wash on the edges of the wrapper.
Spread 2 tablespoons of the boudin stuffing in the middle of the wrapper.
Roll the corner of the wrapper below the filling upward and over the stuffing. Tuck the corner tightly under the boudin filling.
Fold in the corners on each side and continue to roll the egg roll up to the top corner. For a cigar shape, but not too tight.
Place the egg roll in the hot oil and fry for 2-3 minutes or until golden brown, turning them over after 1.5 minutes.
Remove the boudin egg rolls and place them on paper towels to absorb the grease.
Hint: Wrap firmly with no more than 2 tablespoons of filling. It's the right size to bite into, and the taste ratio of the filling and the crispy egg roll wrapper is just right.
Equipment
One of my favorite appliances in my kitchen is this T-Fall deep fryer. It has a removable basket that sits snugly on the side of the fryer for easy draining. And the cooled grease drains into a container underneath, making storage and cleanup a breeze.
As I mentioned, I like preparing the boudin in the air fryer, and this one is compact enough to travel with or store and move around in your kitchen.
Storage
Store the uncooked boudin in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Store fried boudin egg rolls in the refrigerator for up to 3 days or in the freezer for up to 3 months. They can be reheated in the air fryer for the best crispy results or in the microwave for a similar outcome.
Top tip
Use a combination of half canola oil and half extra-virgin olive oil when frying for the egg rolls' best taste and crisp texture. It's a simple tip, but very important for the best results. In fact, potatoes fry beautifully this way.
FAQ
Making boudin egg rolls is similar to making regular egg rolls.
Use egg roll wrappers from the grocery store and fill them with the inside of the boudin casing. Then, wrap them and fry them in hot oil until golden brown.
Yes, especially if there's a way to freshly fry them on site or warm them up, like in an air fryer, to serve them hot and crunchy-fresh. They also pack up nicely for transport after cooking, stored in an airtight container placed on paper towels to absorb any excess oil from the frying process.
Boudin is a sausage made with a combination of a soft filling of rice, ground pork meat, and ground organ meat flavored with the Cajun trinity and Cajun seasonings, then stuffed into a natural pork casing. Boudin is typically steamed after it is stuffed, but can also be grilled or cooked in an air fryer before serving; it can be eaten hot or cold.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite recipes to serve with boudin balls:
Crispy Louisiana Boudin Egg Rolls
A crispy fried treat made simply with the stuffing from your favorite Cajun boudin wrapped in an egg roll wrapper and then fried in oil. Great for dipping, too!
- Total Time: 23 minutes
- Yield: 8 egg rolls 1x
Ingredients
- 1 pound cooked boudin sausage
- 8 egg roll wrappers
- 1 whole egg
- 1 tablespoon of water
- canola oil
- extra virgin olive oil
Instructions
- Pour equal amounts of oil into a tall, thick pot or fryer with enough oil to cover the egg rolls or about 3-4 inches inside the pot.
- Heat oil to 375° Fahrenheit in the pot or fryer.
- Make an egg wash by beating the egg and water with a fork or frother and set aside.
- Squeeze the stuffing of the boudin from the casing into a medium-sized bowl and set aside.
- Lay out 1 egg roll wrapper on a flat surface and smear the egg wash with your finger or brush it on with a pastry brush along the edges so it will stick to the egg roll after rolling it up; you don't want it to unroll while cooking.
- Spread 2 tablespoons of the filling in a log shape onto the center of the wrapper from corner to corner, leaving space all around so the wrapper can be folded properly.
- Roll the corner of the wrapper below the filling upward and over the stuffing, tucking the corner tightly under the boudin filling. Fold in the corners on each side and continue to roll the egg roll up to the top corner forming a cigar shape, but not too tight.
- Ensure the edges of the egg roll wrapper stick to the egg roll; apply more egg wash if needed.
- Fry in the prepared hot oil for 3 minutes or until golden brown.
- Remove from the oil and place on a paper towel-lined platter to drain the excess oil.
- Serve hot with dipping sauce or as is.
- Store in the refrigerator for up to 3 days or in the freezer for up to 3 months; reheat before serving.
Notes
- Use more or less filling in your egg roll to suit your taste.
- Roll the egg roll firmly, but not too tight, allowing it to puff up as it fries.
- Slice the egg rolls before serving or leave as is for best dipping action.
- Great with soy sauce or any favorite dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Appetizers
- Method: Fry
- Cuisine: Cajun
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"[It is] tragic when we put off living. We dream of a magical rose garden over the horizon and miss the roses blooming outside our windows."
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Moe says
These are very tasty and we enjoy them when in Texas. We live in North Dakota so we needed your recipe. Wondering what to do if our boudin is too dry making it very hard to roll up in the eggroll wrapper?
Louisiana Woman says
Hi, Moe! That's a good question. I haven't had this situation before when making my boudin egg rolls. I'm assuming this is after the boudin is cooked and taken out of the casing. Maybe try brushing the boudin with broth or water then wrapping them. I hope this helps, wish i knew more of what to do. Let me know how this works. Thanks!