Pepperjack Stuffed Boudin Eggrolls

Updated: Apr 22


3 links boudin, cooked

1/4 cup cream cheese, softened

cajun seasoning, to taste

2 tablespoons garlic powder

pepperjack cheese slices, cut into strips

egg roll wrappers

vegetable oil, for frying


  1. Using a knife, slice down the links lengthwise and remove the filling from the casing.

  2. Discard the casings. In a bowl, combine the filling, seasonings, and cream cheese.

  3. In a pot or deep fryer, heat vegetable oil to 350°.

  4. Lay the egg roll wrappers on a flat surface, in a way that they look like a diamond. Place about 2 tablespoons of your filling diagonally on the wrapper. Top with shredded pepperjack.

  5. Fold and tuck the bottom of the wrapper over your filling and cheese, tuck in the edges, and add a little water to the exposed edge. Fold over. (more directions are on the back of the egg roll wrapper package!)

  6. Fry, in batches, for 2-5 minutes or until crispy. Drain on paper towels.

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