Boudin Egg Rolls with Pepper Jelly

Ingredients

Equipment Needed

• •Large Dutch oven or heavy-bottomed pot
• •Candy or deep-fry thermometer
• •Spider strainer or slotted spoon
• •Wire cooling rack
• •Sheet pans

Instructions

1. 1

   Extract the boudin

   Squeeze the boudin filling from its casings into a large mixing bowl. Use your fingers to break apart any large chunks. The filling should be loose and crumbly, ready to accept the other ingredients. Discard the casings or save them for another use.

   The best boudin for this comes from a real Louisiana meat market. If you're not near Cajun country, order it shipped or find a specialty grocer. The quality of your boudin determines everything here.
2. 2

   Build the filling

   Add the softened cream cheese to the boudin and mix until it melts into the warm meat and rice. The cream cheese does two things: it adds richness and it helps bind everything together so your egg rolls hold their shape. Now fold in the shredded cheddar, the white parts of the green onions, minced jalapeño, Cajun seasoning, garlic powder, and cayenne. Taste this filling. Adjust the heat if you need to. The filling should be bold because the wrapper and the sweet jelly will temper everything.

3. 3

   Set up the rolling station

   Lay out your egg roll wrappers under a damp towel so they stay pliable. Set your egg wash nearby with a pastry brush. Clear enough space to work comfortably. Position one wrapper on your work surface like a diamond, with one corner pointing toward you. This setup makes rolling intuitive.

   Work with one wrapper at a time. Exposed wrappers dry out fast and crack when you try to fold them.
4. 4

   Fill and roll

   Place about three tablespoons of filling in a log shape across the lower third of the wrapper, leaving an inch of space on each side. Fold the bottom corner up and over the filling, tucking it snugly underneath. Fold both side corners toward the center like an envelope. Brush the top corner with egg wash, then roll the package away from you, pressing gently to seal. The egg wash acts as glue. Set the finished roll seam-side down on a parchment-lined sheet pan.

5. 5

   Heat the oil

   Pour three inches of vegetable oil into a Dutch oven or heavy pot. Clip on a candy thermometer and heat the oil to 350 degrees Fahrenheit. This temperature matters. Too cool and your egg rolls absorb grease and turn soggy. Too hot and the wrapper burns before the inside heats through. At 350, you get that shattering crunch with a hot, melty interior.

   If you don't have a thermometer, drop a small piece of wrapper into the oil. It should sizzle immediately and turn golden in about 30 seconds. That's your signal.
6. 6

   Fry until golden

   Carefully lower three or four egg rolls into the hot oil using a slotted spoon or spider. Do not crowd the pot. Fry for three to four minutes, turning once halfway through, until the wrappers are deep golden brown and blistered with tiny bubbles. The sound will change from aggressive sputtering to a steady, gentle sizzle. That steady sizzle tells you moisture is escaping and crispness is forming.

7. 7

   Drain and season

   Transfer finished egg rolls to a wire rack set over a sheet pan. Never drain fried food on paper towels because the steam gets trapped underneath and makes the bottom soggy. While the egg rolls are still glistening with oil, hit them with a light sprinkle of Cajun seasoning. The oil helps it stick. Let them rest for two minutes before serving.

8. 8

   Serve with pepper jelly

   Arrange the egg rolls on a wooden board or rustic platter. Scatter the reserved green onion tops over everything for color and freshness. Serve the pepper jelly in a small bowl for dipping. The sweet heat of the jelly against the savory, spicy boudin is what makes this dish sing. Watch your guests reach for seconds before they've finished their first.

Chef Tips

• •Hunt down real Louisiana boudin if you can. Zummo's, Bourque's, or Don's Specialty Meats all ship. The difference between authentic boudin and a grocery store imitation is the difference between real Cajun food and a costume.
• •If your pepper jelly is too stiff for dipping, warm it gently with a splash of rice vinegar. It loosens up and gains a little tang that plays beautifully against the rich filling.
• •These can be assembled up to four hours ahead and refrigerated on a parchment-lined sheet pan covered with plastic wrap. Let them sit at room temperature for fifteen minutes before frying.
• •At Lagniappe, we serve these with a side of Crystal hot sauce for guests who want more heat. The pepper jelly is sweet enough to handle it.

Advance Preparation

• •Boudin filling can be mixed with cheeses and seasonings up to two days ahead. Refrigerate in an airtight container.
• •Assembled but unfried egg rolls can be frozen for up to one month. Fry directly from frozen, adding two minutes to the cooking time.
• •Fried egg rolls are best eaten within thirty minutes. They lose their crunch as they sit. If you must reheat, use a 400-degree oven for five minutes, never the microwave.

Frequently Asked Questions

Nutrition Information

1 serving (about 130g)