1. Heat olive oil in a medium-sized saucepan and cook onion, celery, and garlic for 3-4 minutes until softened. add salt, pepper, chili, and cayenne pepper. stir to combine. 

2. Combine onion mixture and pork in a large bowl and mix using your hands, add rice, parsley and green onion and mix until well combined. Make 2 tablespoon-sized balls and roll with wet hands. Place on a tray lined with parchment paper. Refrigerate for 1 hour or overnight. 

3. Place three bowls on the counter each with breadcrumbs, eggs, and flour. Place each ball one at a time in the flour, eggs, and finally breadcrumbs. Place on a tray. 

4. Heat oil in a heavy saucepan to about 325°F-350°F and fry each ball for about 3-4 minutes until cooked through. Do not overcrowd the pan, I recommend about 4-5 balls per fry. 

5. Mix mayo and Siracha together. 

6. Serve the boudin balls warm with the dipping sauce.