Baked Cuban Egg Rolls have all the components of a cuban sandwich, savory pork loin, sweet ham, melty Fontina cheese, tangy mustard and tart pickles, wrapped up in a crispy baked egg roll.
Baked Cuban Egg Rolls
I am a complete fan of the cuban sandwich. I love ham. And cheese, And pickles. And mustard. It is probably my favorite sandwich next to a good club on buttery sour dough or a generously made BLT.
But we have this weird thing about bread. The casa crew doesn’t eat much unless there’s a specific recipe I working on. Tortillas reign supreme around here. So when you have a craving of a cuban sammies, sometimes you have to improvise.
In this case with egg roll wrappers. These Baked Cuban Egg Rolls are easy to make and absolutely delicious! You could deep fry them, but we are lightening things up around the casa kitchen so baking was the better option.
These little guys are an inventive way to use up leftover pork tenderloin if you have it. Pulled pork is a great substitute. Get creative with the cheese too. Fontina works because it melts really well, but cheddar would work too! The mustard is up to you too, I went with Dijon but also like a good deli mustard or basic yellow.
- 12 egg roll wrappers
- 2 cups roughly chopped cooked pork loin
- 4-5 slices deli ham, roughly chopped
- 4-5 slices Fontina cheese, roughly chopped
- ½ cup chopped dill pickles
- 1 egg plus water for egg wash
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper, set aside.
- In a small bowl whisk egg with a little water, set aside.
- Spoon a little of each ingredient in the center of an egg roll wrapper.
- Fold one corner over the ingredients, tucking it a little.
- Fold each side corner over the center.
- Continue to roll wrapper.
- Brush final corner with egg wash, finish rolling to seal. Place roll seam side down on baking sheet.
- Repeat with remaining egg roll wrappers and ingredients.
- Bake 16-18 minutes until crispy. Place under broiler for extra crispiness if desired.