Cuban Sandwich, Meet Eggroll
Well, I hope everyone had a super fantastic holiday. With New Years right around the bend, I decided to make a fun snack for all of you to try. I know, I spoil you so.
So, I love a good Cuban sandwich, sometimes called a Cubano, piled high with shredded pork, ham, Swiss cheese and pickles. I love it so much, I wrapped it in an eggroll blanket, got it all nice and toasty and ate the hell out of it. That’s love.
Without further ado, I present you with the Baked Cubano Eggroll:
Get your line-up ready.
- egg roll wrappers
- shredded pork butt
- chopped ham
- Swiss cheese
- banana peppers
- dijon mustard
- small bowl of water for sealing wrappers
Once rolled, brush the eggrolls with vegetable oil. Bake the rolls at 400 degrees for 20 minutes, flip them over and bake for an additional 5 to 7 minutes so both sides are nicely browned.
If you are feeling particularly crazy, raid the fridge for leftovers to stuff in other eggrolls. Hello, spaghetti eggroll!
“Hungry monster” is Renee from http://attackofthehungrymonster.blogspot.com/, a cooking and (occasional) crafting site. She’s a self-taught home chef who likes to put her own spin on classic recipes. Go visit her blog and say hi. Or follow her on Twitter @athungrymonster or on Instagram