Okay. I love Cuban food. So this is my newest mini egg roll. The Cuban.
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The mixture of flavors is fantastic!
After researching on the original Cubano Sandwich, brought to the USA from Cuba. I thought that it was really a Miami area, Little Cuba specialty. The pork and the ham and oh yeah that good bread. But I found that many Cubans also went to the Tampa area to start a new life and also added Genoa Salami to the mix! Whaaatttt salami. Didn’t see that one coming at all. So that is recipe is the result of that revelation.
Every egg roll, mini or regular size, needs a dipping sauce and I found a pre-made Cuban mustard that is fantastic. It is new from Plochman’s. In fact I just ordered two more on line from a company called The Mustard Museum. The wonderful lady at Plochman’s, Lisa, said it was new and isn’t in many stores at this time. Per Miss Lisa, it will be available on Amazon with their other mustard soon, but I needed this ASAP so I ordered from The Mustard Museum and will have it in a few days. It will seem very odd in the future if someone looks at the contacts on my phone and see these numbers, the butcher shop and the restaurant supply.
As with my other egg rolls make now and freeze some for later!
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Mini Cuban Egg Rolls
Ingredients
- 3 Cups Cooked Pork Roast-shredded I used a seasoned baby pork roast with carnitas seasoning
- 1/4 Pound Honey Ham from the deli
- 1/8 Pound Genoa Salami from the deli
- 8 Ounces Swiss Cheese Grated
- 1/3 Cup Dill Pickle Chopped
- 80 Purchased won ton wrappers
- Prepared Spicy Mustard
Instructions
- Place pork, honey ham and Genoa salami in processor bowl and pulse until fine chop BUT NOT MUSH. Move to a bowl.
- Add Swiss Cheese and pickles to processor bowl and do the same. Add to bowl with meats.
- Following excellent instructions on the won tone or quartered egg roll wrappers place a teaspoon or less on each wrapper sealing closed with a dab or water.
- Deep fry until golden. Do not over cook a all ingredients are already cooked and you do not want them to dry out.
- Drain well on paper towel and place on rack to thoroughly cool.Do not let them touch while cooling because they will get soggy. Refrigerate or place in a zip top bag and freeze. Will last in the freezer a couple of months.
- Reheat 350 about 15-20 minutes straight from the freezer. Do not thaw first.
- Serve with mustard for dipping.
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