recipe heading-plus-icon


50 egg rolls

  • 3/4 pounds Crimini mushrooms, smoked (yields about 1 ½ cups sliced)
  • 2 tablespoons olive oil
  • 1 cup yellow onions, diced
  • ½ cup celery, diced
  • ½ cup green bell pepper, diced
  • ½ tablespoon salt
  • ¼ teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1/8 ground white pepper
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon dried whole-leaf savory
  • ¼ teaspoon dried whole-leaf oregano
  • 1/8 teaspoon dried whole-leaf thyme
  • ½ tablespoon garlic, minced
  • ½ jalapeño pepper, finely chopped
  • 1 cup finely chopped roasted eggplant (drizzle medium-sized eggplant with olive oil and bake for 1 hour at 350 degrees)
  • 1 bay leaf
  • 2 ½ cups water or vegetable stock
  • ½ tablespoon soy sauce
  • 1 tablespoon unsalted butter
  • 1 ½ cups aromatic white rice
  • ½ cup green onions, sliced
  • 1 tablespoon parsley, finely chopped
  • ¼ cup toasted pine nuts, puréed
  • 1 egg
  • egg roll wrappers as needed
  • For Boudin
  • 1 tablespoon dry mustard powder, dissolved in 1 tablespoon water
  • 1 tablespoon plain rice vinegar
  • 1/3 cup dijon mustard
  • ½ cup honey
  • 1 teaspoon sesame oil
  1. Slice the smoked mushrooms and bake on a sheet pan for 45 minutes at 350 degrees. Remove from oven and set aside to cool. Place half of the mushrooms in a food processor and process until finely chopped. Set aside.
  2. In a pot, heat the olive oil over high heat. Add ¾ cups of the onions,  ¼ cup of the celery, and ¼ cup of the bell peppers. Cook, stirring occasionally, until the onions are dark brown (caramelized).
  3. Add the remaining onions, celery, and bell peppers. Cook, stirring occasionally, until the second stage of onions become soft and clear.
  4. Reduce heat to low. Add the salt, black pepper, cayenne pepper, white pepper, chili powder, cumin, savory, oregano, thyme, garlic, jalapeño, and bay leaf. Cook, stirring occasionally for 2-3 minutes.
  5. Add the sliced smoked mushrooms, finely chopped smoked mushrooms, and chopped roasted eggplant. Cook, stirring occasionally, for 2-3 minutes.
  6. Add the water, soy sauce, and butter and bring the mixture to a boil. Add the rice and return the mixture to a boil. Reduce heat to very low, cover, and simmer for exactly 17 minutes.
  7. Stir in the green onions, parsley, and puréed toasted pine nuts.
  8. Transfer the mixture to a shallow pan and refrigerate until fully chilled.
  9. To make egg rolls, make an egg wash with 1 beaten egg and 1 teaspoon water. Place 2 Tablespoons of the boudin mixture on each egg roll wrapper and roll, sealing with the egg wash. Fry the egg rolls for 5 minutes at 350 degrees or poach in simmering water for 5 minutes.
  10. Drizzle the egg rolls with Honey Chinese Mustard Sauce (see below).

For Mustard Sauce:

In small pot, add all ingredients and bring to a boil over medium-high heat, whisking until well blended. Remove from heat.

  • Chef Frank Brigsten of Brigsten’s, New Orleans

Leave a Reply

Be the first to comment.