Boudin eggrolls

So we have been on a boudin kick here lately, and today is no exception. I made boudin eggrolls and they are so simple! You are going to LOVE them. They take about 20 minutes to make. They are perfect for a snack, or any time of the day really.  

All you need is: 

  • 4 links of boudin
  • 1 package of eggroll wrappers
  • Oil for frying
  • Cane syrup for dipping

 

 

Boudin from Chops in Broussard

Boudin from Chops in Broussard

First you'll need to take the boudin out of the casing and set it aside.

 

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I used Nasoya wrappers, but you can use whatever brand you want. You can find them in the produce section of most grocery stores.

 

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Lay one eggroll wrapper, with a corner towards you, on a plate. Make sure to grab only one, they're a little thin, and tear easily, so be careful with them.

 

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Take a spoon full of the boudin, and lay it across the middle. 

 

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Carefully fold the corners to the middle.

 

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Roll it up, making sure that the filling does not come out of the sides. 

 

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When you get to the end, put a tiny bit of water on your finger to seal it. Continue rolling until you have used all of the boudin. I ended up with 14 eggrolls. You may end up with a little more or less, depending on how much filling you add to each one. 

 

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Heat your oil over medium high heat. I usually test to see if my oil is ready by adding a drop or 2 of water. It's ready when it makes a loud spattering noise. Add them to your pan, but don't over crowd it. You want to have a little bit of space between each one. Cook them for about 2 minutes, then flip them over and cook a minute or 2 more. You'll see the sides turning a golden brown, when they're ready to flip.

 

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Let them drain on a pan with paper towels, or a paper bag.

 

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Serve them with cane syrup for dipping. That's it. You're done! I hope you enjoy them as much as we do.