Boudin Eggrolls and Remoulade

Boudin Eggrolls

• 1 lb boudin
• 10 eggroll wraps
• Oil to fry
• Remoulade for dipping

Place about a tablespoon of boudin into an eggroll wrapper and wrap per directions on the package. Set aside and repeat until all the wraps of our boudin are used. Heat oil to 350, cook for about 5 minute, let rest, and serve with remoulade or creole mustard.

Remoulade

• 1 cup mayonnaise
• ½ cup olive oil
• ½ cup Creole mustard
• 2 teaspoons prepared horseradish
• ¼ cup ketchup
• ¼ cup green onions chopped
• 2 tablespoons Worcestershire sauce
• Louisiana hot sauce, to taste
• Salt and pepper, to taste
• Creole seasoning, to taste

   Slowly add oil to the mayonnaise, whisking until mixture becomes firm. Whisk in remaining ingredients one at a time.