Cuban Sandwich Egg Rolls
Cuban Sandwich Egg Rolls are what you make when you want a tasty late night snack. It’s satisfying, it’s cheesy, it’s fried, it’s just want you want late at night. If you whip up a big batch of these and store them in the freezer before frying then when you want a treat, you can just reach in and fry what you need and you’ll be good to go. You can even pop them in the air-fryer if you’d like.
One thing to note, because the filling ingredients are a bit bulky, the egg rolls will be slightly more difficult to roll than normal, and they won’t be perfectly smooth. That’s okay though, because they’re going to taste just as good. I promise.
Cuban Sandwich Egg Rolls
These Cuban Sandwich Egg Rolls taste just like a Cuban sandwich and make the perfect appetizer or snack. They’re easy to whip up and can be frozen for later.
Servings: 18
Equipment
- Grill pan
- Skillet
Ingredients
- 2 pounds thin boneless pork chops
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 2 garlic cloves minced
- 1 lime juiced
- 1 orange juiced
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 2 teaspoons fresh chopped oregano
- 18 egg roll wrappers
- 1/2 cup honey mustard
- 12 to 18 slices black forest ham
- 6 to 9 slices Swiss cheese sliced into thin pieces
- 1 cup pickle chips well drained
- 1 large egg whisked with splash of water
Instructions
- In a large resealable bag, or a large bowl, combine the pork chops, oil, vinegar, garlic, lime juice, orange juice, salt, black pepper, and oregano until evenly combined. Chill in fridge for at least 1 hour or up to 4 hours.
- Set a large stove top grill pan over high heat. Grill the pork chops, in batches, for about 2 to 4 minutes per side. Transfer to a cutting board and let rest until cooled down completely. Cut into thin pieces.
- To assemble each egg roll, spread about a teaspoon or two of honey mustard into the center of each wrapper. Top with a few slices of the pork chops, ham, cheese and pickles. Fold the corners in and then roll tightly into a log. Brush the end with a bit of egg was to seal and set on a baking sheet. Continue fill and rolling the egg rolls until all of the filling has been used.
- Fill a large pot or skillet about halfway up with vegetable or canola oil and bring to about 360°F. Once hot, fry the egg rolls, in batches, until golden brown and crispy all around, about 4 to 5 minutes. If the egg rolls aren’t completely covered by the oil, make sure to flip them over halfway through frying to ensure even browning. Drain and set on a few paper towels to soak up any excess oil. Transfer to a wire rack set over a baking sheet to keep them from getting soggy as you fry up the rest. Serve immediately with honey mustard on the side for dipping, or cool down completely and then freeze for later. Just rewarm in a 350°F oven when ready to eat. Enjoy!
