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Cuban Wontons and egg rolls

Fun, fun, fun! I love Cuban Sandwiches, and what better way to play with those flavors than merging them into some of my favorite Chinese appetizers! You heard it right! I’ve created some delicious and fun Cuban Wontons and Cuban Egg Rolls!

cuban wonton
Cuban Wontons

In a typical Cuban Sandwich you will find roasted pork usually sliced and previously cooked for hours. Adding to that, sliced honey ham, sliced genoa salami, sliced swiss cheese, pickles and yellow mustard. Cuban sandwiches are almost always served pressed. Think of basically a panini.

In this blog post I will be using my Cuban Sandwich filling two ways, in a wonton and an egg roll. The latter being a bit less labor intensive.

cuban egg rolls
Cuban Egg Rolls

To cut cooking time, I have used ground pork (85%). It’s a life saver!

Make ahead tips:
Execute all the steps except the frying. On a paper plate, lay the wontons and egg rolls in a single layer. Place parchment paper between layers. Place in freezer. Once frozen, move them into freezer bags.
I recommend taking out of the freezer about 1 hour before frying to have some defrosting already going.
Fry on medium heat to make sure the inside is heated through.
They should keep fresh for about 4 weeks.

Ingredients:

1/2 lb ground pork (85%)
4 slices honey ham, chopped
4 slices swiss cheese, chopped
4 slices genoa salami, chopped
6 slices dill pickles, chopped
5 tbs yellow mustard
Pack of wonton wrappers
Pack of egg roll wrappers

Directions:

  • Chop the honey ham, salami, cheese and pickles. Set aside.
  • In a large skillet, cook the pork.
  • Once the pork is cooked through, add the mustard and mix well. About 1 minute. Set aside.
  • Assemble wontons or egg rolls.
  • Watch my Youtube video for reference.
  • Fry in canola, corn or vegetable oil until golden.
Cuban Wontons and Egg Rolls
cuban wontons and egg rolls

Cuban Wontons and Cuban Egg Rolls

Easy and quick recipe using ground pork.
4.28 from 11 votes
Print Pin Rate
Course: Appetizer, lunch, Side Dish, Snack
Cuisine: Caribbean, Chinese, Cuban, Latin
Keyword: appetizer, caribbean food, chinese cuisine, cuban, egg roll, latin food, latin fusion, wonton
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 20 people

Ingredients

  • 1/2 lb ground pork (85%)
  • 4 slices honey ham chopped
  • 4 slices genoa salami you can substitute if needed
  • 4 slices swiss cheese chopped
  • 6 slices dill pickles chopped
  • 5 tbs yellow mustard
  • Pack of wonton wrappers
  • Pack of egg rolls

Instructions

  • Chop the honey ham, salami, cheese and pickles. Set aside.
  • In a large skillet, cook the pork.
  • Once the pork is cooked through, add the mustard and mix well. About 1 minute.
  • Assemble wontons or egg rolls.Watch my Youtube video for reference.
  • Fry in canola, corn or vegetable oil until golden.

Video

Notes

Make ahead tips:
Execute all the steps except the frying. On a paper plate, lay the wontons and egg rolls in a single layer. Place parchment paper between layers. Place in freezer. Once frozen, move them into freezer bags.
I recommend taking out of the freezer about 1 hour before frying to have some defrosting already going.
Fry on medium heat to make sure the inside is heated through.
They should keep fresh for about 4 weeks.

14 Comments

    1. Hi Don! That can absolutely work too. In my case and many others there could be people who can’t have cheese for example, and they have the option to not include it. You’d be surprised how many people x out a recipe if you put all the ingredients together, not thinking that they can just leave that ingredient out. But definitely, make it that way if you prefer!

    1. I am obsessed with Cubano sandwiches too! I had a Cuban Egg Roll at a restaurant a while back, it was good but I didn’t like how they had huge chucks of every ingredient in it and how with some bites, everything came out. I thought, well, let’s use ground pork and that will even lessen the amount of cooking time for the pork as well. This is for sure one of my all-time favorite apps I’ve created. Thank you for commenting!

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