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Cuban Sandwich Egg Rolls

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Cuban Sandwich Egg Rolls

Recipes

October 1, 2019

Cuban Sandwich Egg Rolls with Champagne Mustard Sauce
Serving Size: 12-18 spring rolls
Time To Prep / Time To Cook: 1 hour

Ingredients:
2 pounds thin boneless pork chops
2 tablespoons olive oil
2 oz. lime or lemon juice
2 oz. orange juice
3 cloves of garlic, minced
1 teaspoon salt
½ teaspoon red pepper flakes

1 (1 lb.) package eggroll wrappers
12 slices of deli ham, cut in halves
6-8 slices of Swiss cheese, cut in halves
1 cup dill pickles, drained
1 egg
2 teaspoons water
Vegetable oil, for frying

Champagne Mustard Sauce
3 tablespoons yellow mustard
½ cup mayonnaise
1 tablespoons sugar
2 tablespoons Champagne vinegar
Several dashes of hot sauce, optional

Preparation:
In a large plastic bag, combine pork chops, olive oil, juices, garlic, salt and pepper flakes. Marinate pork chops in the refrigerator for 1 hour.
Grill pork chops over medium high heat for 3-4 minutes per side. Remove from heat and rest until slightly cooled. Cut into thin pieces.

To assemble egg rolls, layer sliced ham, cheese, and pork pieces. Top with pickle. Careful not to overfill wrapper.
In a small bowl, whisk together egg and water. Lightly brush the edges of wrapper with egg wash. Starting at the end closest to you, tuck in sides and roll. Use your finger to secure ingredients inside of and seal tightly. Rest on baking sheet seam side down. Continue rolling until all remaining ingredients have been used.

Heat oil to 350˚F -370˚F. Lower egg rolls into oil and fry for 4-5 minutes until golden brown and hot throughout. Transfer egg rolls to paper towels to drain.
In a small bowl, mix mustard, mayonnaise, sugar, vinegar, and hot sauce (if desired). Serve on the side of egg rolls.

“Surprise Inside” Hot N’ Cheesy Onion Dip
Serving Size: 6-8
Time To Prep / Time To Cook: 20 minutes – 25 minutes
Kitchen Equipment Required: Grill, medium frying pan

Ingredients:
Cooking spray for pan
1 tube store bought canned pizza dough
1-2 fresh jalapenos, sliced into ¼ inch slices
12 sharp cheddar cheese cubes
1 egg
2 teaspoons water

1 medium yellow onion, grated
4 cloves garlic, minced
8 oz. cream cheese, softened
½ cup mayonnaise
1 cup frozen chopped spinach or kale, thawed, water squeezed out
1 cup shredded sharp cheddar cheese, plus more to sprinkle on top
½ cup Parmesan cheese, shredded
½ cup mozzarella cheese, shredded
1 ½ teaspoons salt
¼ teaspoon ground black pepper

Preparation:
Prepare round baking dish or cast-iron skillet by spraying with cooking spray.
Beat egg and water together in small bowl.

Roll out dough. Cut into 12 rectangles (cutting with pizza cutter works best). Brush egg wash over each rectangle. Place cheese cube in center of each rectangle. Place a couple jalapeno slices on every other rectangle. Wrap dough around cheese (and jalapenos). Shape into a ball. Place balls around edge of pan.

In a bowl, mix all remaining ingredients together. Spoon into prepared dish. Sprinkle desired amount of remaining cheese on top. Bake for 20-25 minutes until cheese is bubbly and golden brown and dough is cooked.

Lobster Deviled Eggs
Serving Size: 12
Time To Prep / Time To Cook: 25 minutes – 30 minutes
Kitchen Equipment Required: Grill, medium frying pan

Ingredients:
6 large eggs
2 (4-6 oz.) lobster tails
¼ cup plain non-fat Greek yogurt
2 teaspoons yellow mustard
1 ½ teaspoons white vinegar
½ teaspoon curry powder
½ teaspoon salt
½ teaspoon sugar
Hot sauce, several dashes to taste
Paprika, garnish
Fresh chives, garnish

Preparation:
Gently place eggs in large saucepan. Pour in just enough cold water to cover eggs. Bring water to a rolling boil over medium-high heat. Once water boils, add in lobster tails. Cover pot with lid and remove from heat. Let eggs and lobster rest for 12-15 minutes in hot water.

Submerge eggs and lobster into ice bath for 10-15 minutes. Remove lobster tails from shells and cut into 12 thin slices and set aside. Peel eggs under cold running water and cut lengthwise. Place cooked yolks into a bowl and arrange whites onto a platter.

Mix together egg yolks, yogurt, mustard, vinegar, curry powder, salt, sugar, and hot sauce until smooth and creamy. Taste and adjust any seasoning to your desired preference. Spoon or pipe filling (using a plastic bag) into egg whites. For best presentation, sprinkle a pinch of paprika over prepared eggs and arrange lobster slice on an angle in filling and top with chives.

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