Cuban Wontons and Cuban Egg Rolls
Easy and quick recipe using ground pork.
Servings: 20 people
- 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
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.
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.