Adding melty cheese makes these spicy boudin nibbles even better.
Cheesy Boudin Egg Rolls
Makes 10 to 12 Servings
Ingredients
- 1 (12-ounce) bottle brown ale beer
- ½ cup stone-ground mustard
- 2 tablespoons mayonnaise
- 2 tablespoons honey
- 1 tablespoon hot sauce
- 2 teaspoons Creole seasoning, divided
- ¼ teaspoon crushed red pepper
- Vegetable oil, for frying
- ½ pound boudin, casings removed, crumbled
- 1 cup grated Monterey Jack cheese with peppers
- ½ cup shredded green cabbage
- ¼ cup finely chopped red bell pepper
- ¼ cup chopped green onion
- 1 (12-ounce) package wonton wrappers
- Water, for brushing
Instructions
- In a small saucepan, bring beer to a boil over medium-high heat; reduce heat, and simmer until reduced to about ¼ cup, about 20 minutes. Remove from heat, and let cool completely. Stir in mustard, mayonnaise, honey, hot sauce, ½ teaspoon Creole seasoning, and crushed red pepper. Cover and refrigerate until ready to serve.
- In a large Dutch oven, pour oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 350°.
- In a medium bowl, combine boudin, cheese, cabbage, green onion, and bell pepper.
- On a work surface, place 1 wonton wrapper with corner pointed toward you. Place a small amount of boudin mixture in center (about a heaping 2 teaspoons). Brush edges of wrapper with water. Fold bottom corner over filling to meet top corner. Repeat with remaining wonton wrappers and remaining boudin mixture.
- Working in batches, fry wontons, turning occasionally, until golden brown, about 2 minutes. Carefully remove from oil, and let drain on paper towels. Serve with beer mustard.
