2019-09-01_Louisiana_Cookin

FORMANYINLOUISIANA, fallweekendsrevolvearoundfootballandtailgatingpartiescomplete with an array of

deliciousfingerfoods.TheseBoudinEggRollsaresupersimpletoprepareandaregreattohaveonhand for game days.

WINNING BITES

BOUDINBOUDINEGGEGGROLLSROLLS

MAKES 15

Withspicyboudinanda pepperjelly

dippingsauce,theseeggrollswillbe

yournewfavoriteappetizer.

¼ cupredpepperjelly

1 teaspoonCreolemustard

1 teaspoonapplecidervinegar

Vegetableoil,forfrying

1 (12-ounce)packageboudin

sausage,casingsremoved,

crumbled

2 cupsshreddedgreencabbage

¼ cupchoppedgreenonion

2 tablespoonsCreolemustard

1 teaspoonCreoleseasoning

1 largeegg

1 tablespoonwater

15 eggrollwrappers

1.Ina smallbowl,combinepepper

jelly,mustard,andvinegar.Refrigerate

untilreadytouse.

2.Filla largeDutchovenhalfway

withoil,andheatovermedium

heatuntila deep-frythermometer

registers350°.

3.Ina largebowl,stirtogether

boudin,cabbage,greenonion,

mustard,andCreoleseasoning.Ina

smallbowl,whisktogethereggand

1 tablespoonwater.

4.Ona worksurface,place1 egg

rollwrapperwithcornerpointed

towardyou.Place2 tablespoons

boudinmixtureincenter, and shape

intoa log.Brusha thin layer of

eggwashalongedges of wrapper.

Foldbottomcorner over fi lling;

rollsnugglyhalfway to cover fi lling.

Foldbothsidessnuggly against

filling.Rollwrapper up, and seal

topcorner.Placeegg roll fl ap side

downuntilreadyto cook. Repeat

withremainingegg roll wrappers and

remainingboudinmixture.

5.Workinginbatches, fry egg rolls,

turningoccasionally, until golden

brown,about3 minutes. Carefully

removefromoil,and let drain on

papertowels.Serve with pepper

jellysauce.

QUICK & EASY

77 louisianacookin.com

photography by jim bathie | food styling by anita simpson spain | styling by lucy fi nney