Hey guys! So the #Superbowl 2021 is near and I am so excited that it’s going to be in #Tampa, Florida this year, because this is MY TOWN now, and I can’t wait for the festivities to begin! (GO BUCS!!!) I was recently invited to participate in the Twin Dragon Blogger Challenge, and I decided to make these Tampa-Style Cuban Egg Rolls to celebrate the occasion as well as my city, using their Twin Dragon Egg Roll Wrappers.
I love these egg roll wrappers, because they are basically an empty canvas for any appetizer and you can get creative and fill them with anything you like! Whether you fry them or bake them, they are super easy to work with and come out perfectly crispy and delicious every time.
I’m sure you have all heard of the famous Cuban sandwich right? Well these delicious crispy egg rolls are a spin-off on the Tampa-style sandwich and they taste just as amazing!
Over a century ago, Spanish-Cuban immigrant Casimiro Hernandez Sr. created a sandwich at his famous Columbia Restaurant in Ybor City in in Tampa, Florida called the ‘Mixto’. He wanted to honor the immigrants who first moved into the neighborhood, and a tribute to the city of Tampa. This famous sandwich has layers and layers of good things all baked into a crispy sandwich on Cuban bread: Ham for the Spaniards, Genoa salami for the Italians, Mojo roast pork for the Cubans, and Swiss cheese, pickles, and mustard for the German and Jewish immigrants.
My Tampa-Style Cuban egg rolls are the absolute perfect appetizer – made with juicy roasted Mojo pork, ham, melted Swiss cheese, Genoa salami, dill pickles and a drizzle of mustard – all wrapped up in a crunchy baked egg roll. They’re served with a tangy dipping sauce I made with three types of mustard (yellow, Dijon and grainy), mayonnaise, a dash of hot sauce and chives…delicious little bites for the #Superbowl or any game day, party or gathering!
#Mojo is a classic #Cuban Garlic-Citrus marinade used in traditional Caribbean and Spanish cooking for added zest to chicken, shrimp, and pork. It’s made with (key) lime juice, orange juice, onion, garlic, salt, oregano, cumin and olive oil; and is an essential ingredient for the classic Cuban sandwich and of course, my Egg Rolls! I used Nellie + Joe’s Key West Style Mojo Criollo which you can find at Publix grocery stores or buy online. You can also choose to make your own Mojo marinade – here is a great recipe online.
First, cut a few slits in the pork, pour the marinade over the pork in a plastic baggie and seal up to let marinate for a few hours up to overnight in the fridge. Roast the pork in a dutch oven for about 35-45 minutes until the pork is at least 145 degrees F in the center. (Rule of thumb for pork loin is approximately 20 minutes per pound and this was a 2 pound boneless roast). Let the roast cool a few minutes, then slice into thin pieces.
Cut the other ingredients (ham, swiss, salami, pickles, yellow mustard) and get ready to make the egg rolls. This is the fun part!
Start a little egg roll making station like I did above and get movin’ on these delicious crispy bundles of goodness.
First, lay the egg wrapper on a baking sheet or tray and wet the edges all around with some water. Start layering the ingredients in the center bottom of the wrapper: ham, cheese, salami, pork, pickles and a top with a drizzle of mustard.
Roll up each egg roll wrapper from the pointy end at the bottom, fold in the sides and roll up to seal.
Place the egg rolls seam side down on a parchment (or foil-lined) baking sheet. Brush the egg rolls lightly and evenly with oil or melted butter. Bake for 10-12 minutes, then flip and cook another 10-12 minutes more, until they are crispy and golden brown.
Meanwhile, make the dipping sauce with the Dijon mustard, mayonnaise, hot sauce, yellow mustard and grainy mustard. Throw a few chives in there too, and set aside in the fridge until ready to serve. 
Once the egg rolls are done, let them cool for a few minutes before serving.
Serve them on a platter and garnish with more chives…serve the dipping sauce on the side.
Absolutely delicioso and totally addicting! And you’ll be able to celebrate the Superbowl in style, Tampa-style that is 🙂
Ingredients
- Egg Rolls:
- 1 cup Cuban Mojo marinade (store-bought or homemade)
- 2 pounds boneless pork loin, thin sliced
- Garlic salt, to taste
- Freshly cracked black pepper, to taste
- 8 slices Black Forest ham, thin sliced
- 8 slices Swiss cheese, thin sliced
- 16 small slices Genoa Salami with peppercorns
- 16 dill pickle slices
- Yellow mustard, for drizzling
- 8 Twin Dragon Egg roll wrappers
- Melted butter or oil, for brushing
- Spicy Mustard Sauce:
- 1/2 cup Dijon mustard
- 1/2 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon grainy old-style mustard
- 1 teaspoon hot sauce
- 1-2 tablespoons fresh chives, minced
Instructions
- Make Mojo Pork:
- Cut small slits all over the pork roast with a knife and place the roast in a large resealable baggie. Pour the Mojo marinade over the top; season with garlic salt and pepper. Seal and let marinate in the refrigerator for 3 to 6 hours, up to overnight. (See notes below*)
- When ready to cook the roast, preheat the oven to 350 degrees F. Place the pork on a small rack or cut vegetables in a roasting pan or casserole dish and roast for about 40-45 minutes, until a thermometer inserted into the middle registers 145 degrees F. (cooking time is approx. 20-25 minutes per pound so adjust accordingly depending on the size of your pork roast.)
- Cool roast completely and cut into 8-12 thin slices, and store the leftover roast in the fridge for up to 1 week.
- Make the egg rolls:
- Turn the the oven heat up to 425 F. Cover a baking sheet with non-stick foil or parchment paper.
- Cut the ham, salami, Mojo pork and cheese into medium-size slices, about 2”x3”” wide (small enough to fit diagonally inside the center of the egg roll wrappers with room around to fold..eyeball it.)
- Layout the egg rolls flat on a work surface with a small cup of water nearby. Layer 2 slices each of ham, salami, pork, cheese and 2 pickle slices diagonally across the center of each wrapper, add a small drizzle of yellow mustard on top.
- Moisten the edges with water and roll the egg roll wrapper from the bottom, folding in the sides and rolling wrapper tightly to secure the edges. Lay the rolls flap side down on the baking sheet.
- Continue with the remaining egg roll wrappers.
- Lightly brush the egg rolls with melted butter or oil, evenly on both sides.
- Bake for 10-12 minutes, then flip and cook another 10-12 minutes more, until crispy and golden brown.
- Make the dipping sauce:
- Meanwhile, make the dipping sauce by mixing together the Dijon mustard, mayonnaise, yellow mustard, grainy mustard, hot sauce, and chives; cover and set aside in the fridge until ready to serve.
- Serve the egg rolls on a platter or tray with mustard-mayo dipping sauce on the side. Garnish with additional chives over the egg rolls, if desired.
Notes
You can double or triple this recipe for a larger crowd.
Mojo is a classic Cuban Garlic-Citrus marinade used in traditional Caribbean cooking for added zest to chicken, shrimp, and pork. It’s made with key lime juice, orange juice, onion, garlic, salt, oregano, cumin and olive oil; and is an essential ingredient for the classic Cuban sandwich. I used Nellie + Joe’s Key West Style Mojo Criollo which you can find at Publix grocery stores or online. If you choose to make your own marinade here is a recipe online.
Look at all this
CRISPY. CHEESY. SAVORY. GOODNESS.
Serve them with the tangy Mustard-Mayo Dipping Sauce..sooo good!
Cut the egg rolls in half if you want smaller pieces…
Oh, and you may want to double or triple the recipe for a larger crowd – beware…I could eat the entire tray myself these are so good!
If you want to make these yourself, you can find JSL Twin Dragon wrappers at Albertsons, Amazon, Instacart, Shaw’s, Von’s, Stater Bros, Lucky’s, Food Maxx, Fred Meyer, QFC, Target, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Winco, Price Chopper, and Gelson’s.
For more great recipes and products by Twin Dragon, please visit them online at:
#ChefYaki #TwinDragon #JSLFoods #BloggerRecipeChallenge #TheArtfulGourmet #artfulgourmet #kristenhess