Baked Cuban Eggrolls
These Baked Cuban Eggrolls combine all the rich, melty flavors of a traditional Cuban sandwich with the crisp, golden crunch of a perfectly baked eggroll.
Ingredients
- 1 package wonton wrappers
- 1 ½ cups pulled pork homemade or store-bought, warmed
- 6 slices deli ham cut into strips
- 1 cup shredded Swiss cheese
- 2 tablespoons yellow mustard plus more for dipping
- 1 egg lightly beaten (for sealing and brushing)
- Nonstick cooking spray or a drizzle of olive oil
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare your filling. In a medium bowl, combine the pulled pork, ham strips, Swiss cheese, and mustard. Stir until everything is lightly coated and evenly mixed.
- Assemble the eggrolls. Lay a wonton wrapper on a clean surface with one corner facing you (like a diamond). Place about 2 tablespoons of the filling in the center. Fold the bottom corner up over the filling, tuck in the sides, and roll tightly—just like a burrito. Brush the top corner with a bit of beaten egg to seal.
- Arrange and bake. Place each eggroll seam-side down on the prepared baking sheet. Lightly brush the tops with egg wash or spritz with cooking spray for a golden finish. Bake for 12–15 minutes, turning halfway through, until crisp and golden brown.
Notes
Whisk together mayo, lemon juice, cumin, salt, pepper, and garlic powder for a simple dipping sauce.