Cuban Sandwich Egg Rolls

2 lbs thin boneless pork chops

2 tbsp olive oil

2 oz lime or lemon juice

2 oz orange juice

3 cloves of garlic, minced

1 tsp salt

½ tsp red pepper flakes

1 lb package eggroll wrappers

12 slices of deli ham, cut in halves

7 slices of Swiss cheese, cut in halves

1 cup dill pickles, drained

1 egg

2 tsp water

vegetable oil for frying

Champagne Mustard Sauce

3 tbsp yellow mustard

½ cup mayonnaise

1 tbsp sugar

2 tbsp Champagne vinegar

several dashes of hot sauce (optional)

Serves 12- 16 egg rolls | Prep Time: 1 hour | Cook Time: 20 minutes

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. Enjoy!

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Cuban Sandwich Egg Rolls