These Boudin Egg rolls are a Louisiana cajun dish with a secret ingredient. You are sure to be the favorite at Mardi Gras, crawfish boils or on LSU game day (go tigahs!!) These boudin egg rolls are finger lickin’ good!

boudin egg rolls with a pepper jelly for serving

What is Boudin?

Well, let’s get the party started! Louisiana boudin (pronounced boo-dan) is a steamed sausage that consists of ground up pork and rice with spices and seasonings. You can find it at any Louisiana grocery store.

Boudin is a party food here in the south. You won’t find a get together without it, at least not in my family.

We serve boudin all kinds of ways. I like to eat mine straight off the grill, dipped in sweet baby rays BBQ sauce but my favorite way to eat boudin is wrapped in an egg roll, fried to perfection! Let me show you.

Boudin Egg Roll Ingredients (with a secret!)

These boudin egg rolls are really so simple. They are tasty, crunchy and packed full of flavor!

boudin egg rolls with a secret ingredient

One thing that makes this recipe different is the secret ingredient–Hot chili oil. This chili oils adds just the right amount of spice to the rolls.

Ingredients:

1 lb, Richard’s Cajun Foods Boudin
1 1/2 cup vegetable oil
10 egg roll wrappers
SECRET INGREDIENT, chili oil

How to roll the egg rolls

Rolling egg rolls is so easy! See picture below for a quick how-to or keep reading for step by step instructions.

how to roll an egg roll — This picture is from a fellow blogger, you can see how to make homemade egg rolls over at her blog HERE.

Step one: Fill your egg rolls, lightly. Only 2 tbsp.
Step two: Roll until you reach the middle of the roll.
Step three: Grab the two pointed edges and fold them inwards.
Step 3: Finish rolling until the end. That’s it, y’all!

How to make Boudin Egg Rolls

frying an egg roll — egg rolls are ready to be flipped

egg roll fried to perfection — egg rolls are ready to be flipped

Heat your oils in a skillet on med heat. You will know the oil is hot and ready when it bubbles. Take a pinch of water with your fingers and drop it in, if it bubbles, you’re ready to fry them up!
Drop in your Egg rolls, 4 or 5 at a time. Fry one side for about 2 mins, flipping to the other side for about 2 more minutes. The egg rolls will be golden on all sides when ready!
Cool your egg rolls on a wire rack to maintain that crunchy shell. If you don’t have a wire wrack, a paper towel will be fine.

How to serve your Boudin Egg rolls

Serve your Boudin Egg rolls with a jalapeño sweet and spicy relish for dipping-you won’t regret it! You can make your own relish or find my favorite grocery store brand HERE.

Serve your boudin egg rolls at your backyard crawfish boil party!

boudin egg rolls next to a king cake for mardi gras

Our family is big on Mardi Gras. I bring these rolls to our parade gathering and they are gone in minutes!

The crispy outer shell filled with that yummy boudin makes the perfect appetizer for your crawfish boils or other cajun inspired parties.

Well folks, I hope your family enjoys these crispy boudin egg rolls as much as mine does!

Laissez bon temps rouler! “Let the good times roll”

with love,

Caitlyn

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Boudin Egg Rolls

These crispy boudin egg rolls are packed full of flavor and fried to perfection.

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Prep Time 10

Cook Time 20

Total Time 30

Ingredients

1 lb Zummos Cajun Style Boudin
1/2 cup hot chili oil
1 1/2 cup vegetable oil
10 egg roll wrappers

Instructions

Remove the boudin from the casing and crumble with your hands or a fork.
Place 2 tbsp boudin in the center of each egg roll.
Wrap from the bottom up, fold sides in then finish wrapping the egg roll until it reaches the top
Fry until golden on all sides. (about 2 mins on each side, for me)
Cool on wire rack or paper towels.
Serve with a jalapeño pepper jelly!