Crispy Boudin Egg Rolls with Spicy Dip
Smoked pork boudin wrapped in crispy wonton skins and fried golden in minutes. Serve with a fiery Cajun remoulade for dipping—the kind of snack that disappears fast at parties.
- Total time
- 12 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
Ingredients
- 1 lb smoked pork boudin, casing removed
- 16 count wonton wrappers
- 3 cups neutral cooking oil for frying
- ½ cup mayonnaise
- 2 tbsp hot sauce (Frank's or Crystal)
- ½ tsp Creole seasoning
Instructions
- 1
Portion boudin into 16 small balls, roughly the size of a grape. Keep them cold while you work.
- 2
Lay a wonton wrapper flat. Place one boudin ball in the center. Wet the edges with water.
- 3
Fold the wrapper up and around the boudin, sealing all edges to form a tight pouch. Repeat with remaining wrappers and boudin.
- 4
Heat oil in a heavy pot to 350°F (use a thermometer). Oil should shimmer steadily.
- 5
Fry egg rolls in batches (4–5 at a time) until deep golden brown, 2–3 minutes per batch. Don't crowd the pot.
- 6
Stir mayo, hot sauce, and Creole seasoning together. Serve egg rolls hot with the spicy dip.
Tools you’ll need
- small bowl for mixing dip
- heavy pot (3–4 quart)
- deep-fry or candy thermometer
- slotted spoon or spider strainer
- paper towels
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