<p><strong>
DJ's Boudain Egg Rolls
</strong>
</p>
<p><em>Original recipe submitted by Tammy M Roy.</em></p>
<p>Ingredients:
</p>
<ul>
<li>1 Pack Egg Roll Skins</li>
<li>1 Party Pack of DJ's Boudain</li>
<li>Water or egg wash to seal skins.</li>
<li>Optional: Cheese of your choice.</li>
<li>We recommend a Spicy Brown Mustard for dipping sauce.</li>
</ul>
<p><span class="redactor-invisible-space"><span class="redactor-invisible-space">Directions:<br></span></span>
</p>
<ol>
<li>Skin boudain link.</li>
<li>Cut link in half long ways and cut into 6 slices. Cut each slice in half. </li>
<li>Lay one egg roll wrapper out, place one piece of boudain in, place half slice of cheese (optional step), roll from the corner and bring the sides in. </li>
<li>Seal edge with water/egg wash mix. </li>
<li>Fry in a skillet at 350°F until golden brown, about 5-10 minutes on each side. </li>
<li>Place on a paper towel and let sit for 5-10 minutes before serving. </li>
</ol>
<p>Note: The smaller egg rolls were won ton wrappers and proved to be very difficult to manage. The ratio of won ton wrapper to boudain was off so we do not recommend using won ton wrappers. We experimented so you don't have to!</p>
<p>For a thinner, crispier crust with layers, we recommend using Fillo or Phyllo dough.</p>
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