Go Back

Mini Cuban Egg Rolls

A taste of Cuba in an egg roll
Print Recipe Pin Recipe

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.