Ingredients
Scale
- 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
