Cheesy Boudin Egg Rolls

Cheesy Boudin Egg Rolls

Adding melty cheese makes these spicy boudin nibbles even better.

Cheesy Boudin Egg Rolls
Makes 10 to 12 Servings
  • 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
  1. 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.
  2. In a large Dutch oven, pour oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 350°.
  3. In a medium bowl, combine boudin, cheese, cabbage, green onion, and bell pepper.
  4. 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.
  5. 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.



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