One of my fellow New Orleans Mom writers recently had boudin egg rolls in two different restaurants within a week and asked me if I had a recipe for them to make at home. Just so happened I was working on this one! Boudin egg rolls (and these delicious boudin balls!) are way easier to make at home than you probably think, so give these a try!
Boudin Egg Rolls
NOTE: This recipe used 3 links of boudin and made 18 egg rolls. Feel free to scale the recipe as needed.
- 1 link boudin, casing removed
- 3/4 cup shredded Pepper Jack cheese
- 1 package egg roll wrappers
- Cooking spray or oil for frying
- Dish of water for sealing egg rolls
- Serve with: WowWee Sauce
Crumble your boudin into a bowl and add your Pepper Jack cheese. Mix with your hands until uniform. Place 2-3 tablespoons of mixture on egg roll wrapper and roll the bottom up tightly around the filling, then fold the sides in, then wet the top edges with water and seal the egg roll tightly. (See photos below.)
I like to place my egg rolls in the freezer for 15-30 minutes to help them keep their shape, but feel free to skip this step.
Cook using the desired method below:
Air Fryer: Spray lightly with cooking spray and air fry 9-12 minutes at 400 degrees, flipping halfway.
Oven: Preheat oven to 425. Spray lightly with cooking spray and bake 15-18 minutes, flipping halfway.
Deep Fry: Heat your oil to 350 degrees, fry egg rolls until golden brown, about 2-3 minutes on each side. Drain on paper towels.