Boudin Egg Rolls Recipe

Level

Intermediate

Yield

15 to 20 egg rolls

Nutritional Analysis Per Serving

Serving Size: 1 of 17.5 servings

• Calories: 817
• Total Fat: 62 g
• Saturated Fat: 14 g
• Carbohydrates: 38 g
• Dietary Fiber: 2 g
• Sugar: 1 g
• Protein: 26 g
• Cholesterol: 136 mg
• Sodium: 576 mg

Time

Total: 16 hr (includes marinating time)
Active: 1 hr 30 min

Ingredients

Boudin

• 2 1/2 pounds pork shoulder
• 8 ounces chicken livers
• 3 grams cayenne pepper
• 2 grams dried thyme
• 3 grams smoked paprika
• 33 grams kosher salt, plus a pinch
• 12 grams ground black pepper
• 1 gram pink salt, optional
• 3 grams ground white pepper
• 3 stalks celery
• 2 jalapeno peppers
• 1 poblano pepper (remove seeds)
• 1/2 yellow onion
• 1 tablespoon unsalted butter
• 2 cups long-grain rice
• 4 green onions, chopped

Sriracha Mayo

• 1 cup mayo of your choice (I like Duke's)
• 1/4 cup sriracha

Boudin Egg Rolls

• 15 to 20 pepper jack cheese sticks (2-by-1/2-inch sticks)
• 15 to 20 wonton wrappers (6-inch)
• 1 large egg, beaten
• Vegetable oil, for frying

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Instructions

1. For the boudin: Cut the pork into 1-inch cubes and place in a large bowl. Add the chicken livers.
2. Combine the cayenne, thyme, paprika, kosher salt, black pepper, pink salt if using, and white pepper in a small bowl, then mix into the pork and chicken livers.
3. Dice the celery, jalapeno peppers, poblano pepper, and onion into 1-inch cubes. Add to the meat and spice mixture. Use your hands to blend everything together. Let the mixture rest for at least 12 hours in the refrigerator.
4. After marinating, transfer the meat to a large pot and cover with 6 cups of water. Simmer until the pork is tender and can be easily shredded, about 2 1/2 hours.
5. In a medium pot, bring 3 cups water, the butter, and a pinch of salt to a boil over high heat. Stir in the rice, cover with foil or a lid, reduce heat to low, and cook until the rice is done, about 20 minutes.
6. Remove the pork and vegetables from the braising liquid, reserving the liquid. Place in a large mixing bowl (or a large standing mixer with the paddle attachment) and mix until mostly shredded and cohesive. This should be done while the meat is still warm (see Cook's Note). Stir in the green onions and rice. Gradually add the reserved liquid; you may not need all of it. The mixture should be moist but not soggy. Once combined, spread out on a sheet tray and let cool.
7. For the sriracha mayo: Mix the mayo and sriracha in a small bowl until well blended.
8. For the boudin egg rolls: Form a 2- to 3-ounce patty from the boudin. Place a stick of cheese in the center and roll the boudin around the cheese to create a cigar-like shape. Position on a corner of a wonton wrapper. Roll and fold the wrapper as you would for any egg roll, using the beaten egg to seal the edges. Repeat with the remaining boudin, cheese, and wrappers.
9. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Fry the egg rolls in batches until golden, 5 to 8 minutes per batch. Let cool and enjoy! Serve with sriracha mayo for dipping.

Notes: Heat gloves are recommended, or a few pairs of layered latex gloves, when handling the cooked pork. This recipe was provided by a chef, restaurant, or culinary professional. It has not been tested for home use. Recipe courtesy of Piece of Meat Butcher, New Orleans, LA.