Lunar New Year + Mardi Gras: Green Curry Boudin Eggrolls

When Lunar New Year and Mardi Gras arrive at the same time, you don’t choose between them — you celebrate both. That spirit of abundance inspired something special from our friends at Blood Bros. BBQ — a Houston barbecue destination known for smoky Texas-style ’cue with bold global influences.

Prosperity Green Curry Boudin Eggrolls pair Louisiana boudin with fragrant Thai green curry and coconut milk, wrapped in eggroll wrappers and fried until golden and crisp. Served with a Blue Plate Asian Remoulade — creamy, tangy, and layered with ginger, garlic, citrus, and chili — every bite delivers savory spice, rich flavor, and satisfying crunch.

Available in-restaurant through February 24. Can’t make it to Blood Bros. BBQ? Create your own festive spread with Blue Plate Mayo and bold flavors perfect for Lunar New Year, Mardi Gras, or any gathering that calls for something extra delicious. That’s the good stuff.

Blood Bros. BBQ Prosperity Green Curry Boudin Eggrolls

INGREDIENTS

Eggrolls

• 1 pound boudin, casing removed
• 1 to 2 tablespoons Thai green curry paste, to taste
• 1/2 cup coconut milk, divided
• 1/2 red bell pepper, very finely diced
• 1 package eggroll wrappers
• 1 large egg, beaten (for sealing)
• Vegetable oil, for frying
• 1 tablespoon fish sauce (optional)
• 1 tablespoon granulated sugar (optional)

Blue Plate Asian Remoulade

• 1/2 cup Blue Plate Mayonnaise
• 1 1/2 teaspoons gochugaru
  (or substitute 1/2 teaspoon paprika plus 1/2 teaspoon cayenne pepper
• 1 teaspoon yuzu juice
  (or substitute fresh lemon juice)
• 1/2 teaspoon grated garlic
• 1 teaspoon grated fresh ginger
• 1 1/2 teaspoons Chinese hot mustard
  (or substitute Creole mustard)

INSTRUCTIONS

Make the Eggrolls

1. Prepare the filling.
   In a skillet over medium heat, add 1/4 cup coconut milk and bring to a gentle simmer. Stir in the Thai green curry paste and cook for 1 to 2 minutes, until fragrant and slightly thickened. If using, stir in the fish sauce and sugar. Add the boudin, breaking it up with a spoon, and cook until warmed through and evenly coated. Stir in the remaining coconut milk as needed for desired consistency. Remove from heat and stir in the diced red bell pepper. Let cool to room temperature.

2. Roll the eggrolls.
   Place 2 to 3 tablespoons of filling onto each eggroll wrapper. Fold and roll according to package directions, sealing the edges with the beaten egg.

3. Fry until crisp.
   Heat 1 to 2 inches of vegetable oil in a heavy pot to 350 degrees Fahrenheit. Fry eggrolls in batches for 3 to 5 minutes, turning as needed, until golden brown and crisp. Transfer to a paper towel–lined plate to drain.

Make the Remoulade

1. Build the base.
   In a small bowl, whisk together Blue Plate Mayonnaise and Chinese hot mustard until smooth.

2. Add the aromatics.
   Whisk in the grated garlic and ginger.

3. Finish with citrus and spice.
   Stir in the yuzu juice and gochugaru until fully combined. Refrigerate until ready to serve.

Serving Suggestion

Serve eggrolls warm with Blue Plate Asian Remoulade and a squeeze of fresh citrus. Garnish with sliced green onions or sesame seeds for a bright finish and extra flavor. Makes 12 to 14 eggrolls | Serves 6 to 8 as an appetizer