Cuban Roast Pork Egg Rolls
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Crisp and delicious Cuban Sandwich Egg Rolls
The Cuban Sandwich is without question one of the top 5 greatest sandwich creations of all time. I can rarely resist one when I see one on a menu. The combo of juicy Mojo Pork, smoky ham, melted Swiss cheese and crisp dill pickles just does it for me. So in my endless quest to egg roll everything, I had to make this quintessential sandwich into a crispy fried treat. These tasty and compact versions of the classic sandwich are a great party appetizer sure to have your guests coming back for more!
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What goes into the Cuban Roast Pork Egg Rolls?
To make these Cuban Egg Rolls, you will need:
- Cuban Mojo Pork.
- Deli sliced black Forest Ham.
- Shredded Swiss cheese. I prefer to hand grate mine for a creamier texture.
- Diced dill pickles.
- Egg roll wrappers.
- Canola oil, or another neutral oil, for frying.
- Mayonaise, apple cider vinegar, minced garlic, and yellow mustard for the dipping sauce.
Making the Cuban Roast Pork Egg Rolls
To make the egg rolls, you’ll start by mixing the filling.
Make the Mojo Pork
The main ingredient in these egg rolls is my super easy Crockpot Cuban Mojo Pork. This takes anywhere from 4-8 hours in your slow cooker, and can be made 1-3 days in advance.
Crisp the deli ham
This step is crucial. Crisping up the deli ham in a pan with some butter prior to chopping it up and adding to the filling imparts a deeper flavor to the ham. Be sure to use a quality deli Black Forest ham, rather than a chopped ham.
Make the filling
Add cooled and strained Cuban Mojo Pork to a large mixing bowl, and toss with the diced pan-crisped ham, diced pickles, and Swiss cheese. Mix well to incorporate all the ingredients.
Fill and wrap the egg rolls
Add about 1/4- 1/2 cup of the filling to the center of each egg roll wrapper, and wrap and seal. Continue until all egg rolls are filled. For a detailed look at wrapping the egg rolls, check out my Reuben Egg Rolls recipe, or my story highlight on Instagram!
Make the dip
No Cuban is complete without some mustard. This dip goes a step further, with a tangy and creamy garlic mustard sauce. Made with just 4 simple ingredients!
Fry ’em up
Fry the egg rolls in a shallow amount of oil, about 2″-4″, in a large skillet or frying pan. These only take a few minutes per side on high heat. Alternatively, you could also deep fry them for about 3 minutes at 325 degrees, or air fry them as you would any other egg rolls.
What kind of egg roll wrappers should I use?
I prefer a good, sturdy classic egg roll wrapper for these. The vegan versions some stores carry can be a bit flimsy, and don’t hold up as well. I am a fan of Twin Dragon brand egg roll wrappers.
Rather a recipe for a Cuban Sandwich?
More into a classic Cubano? Check out my Cuban Panini Melt!
Cuban Roast Pork Egg Rolls
- 4 cups Prepared Cuban Mojo Pork , (recipe linked in instructions)
- 1 lb Deli sliced Black Forest Ham
- 3 tbsp butter
- 1 cup diced dill pickles
- 1 lb shredded Swiss cheese
- 32 egg roll wrappers
Garlic Mustard Dip
- 1 cup mayonnaise
- 1 tsp apple cider vinegar
- 1 tsp fresh minced garlic
- 1 tbsp yellow mustard
- Make the filling 1. Crisp the ham. Add the butter to a large frying pan over medium heat and melt. Add the ham in an even layer, and fry until lightly golden- about 2-3 minutes a side. Repeat until all ham is crisped and dice into small pieces. 2. Add the ham to a large mixing bowl with the cooled and strained Cuban Mojo Pork. 3. Add diced pickles and shredded Swiss cheese and mix well. Fill and wrap the egg rolls 1. Add about 1/4- 1/2 cup of the filling to the center of each egg roll wrapper, and wrap and seal. Continue until all egg rolls are filled. Make the dip 1. Whisk together mayonnaise, apple cider vinegar, garlic and mustard. Set aside or refrigerate until ready to eat. Fry the egg rolls 1. Fry the egg rolls in a shallow amount of oil, about 2"-4", in a large skillet or frying pan. These only take a few minutes per side on high heat. Alternatively, you could also deep fry them for about 3 minutes at 325 degrees, or air fry them as you would any other egg rolls.If deep frying or pan frying, work in batches, and set on a wire rack to drain.
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