Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

cuban style egg rolls with chimichurri sauce

39 Pinches 1 Photo
Trufflegirl avatar
Oakdale, MN
Updated on Jun 9, 2015

I came up with this idea because I love the flavors of Cuban food. The lime, the cumin ... it is all so tropical and I can't help myself for loving it. This type of food just delivers such a burst of flavor to your mouth which makes it a little above ordinary!

prep time 45 Min
cook time 30 Min
method Deep Fry
yield 6 serving(s)

Ingredients

  • 12 ounces jasmine rice
  • 2 cups water plus juice from 1 lime
  • 2 teaspoons lime zest
  • 2 tablespoons cooking oil
  • 15 ounces canned black beans, drained and rinsed
  • 15 ounces canned whole kernal corn, drained
  • 1 teaspoon ground cumin
  • 1/2 cup red bell pepper, diced small
  • 1 teaspoon salt and pepper to taste
  • 1 1/2 cups pulled pork, store bought fine
  • 1 package egg roll wrappers, your choice brand
  • CHIMICHURRI SAUCE
  • 1 cup fresh flat leaf parsley
  • 1/2 cup cilantro, optional
  • 3/4 cup olive oil
  • 1/3 cup balsamic vinegar, blood orange or regular is fine
  • 1 teaspoon garlic, minced
  • 4 tablespoons fresh basil, chopped small
  • 2 tablespoons lime juice
  • 2 teaspoons lime zest
  • 1 teaspoon salt and pepper to taste
  • 1 teaspoon marjoram
  • 1 teaspoon thyme, dried
  • 1 teaspoon agave or sugar
  • 1/4 teaspoon red pepper flakes
  • 1 small jalapeno pepper, sliced with a few seeds
  • 1/2 gallon cooking oil

How To Make cuban style egg rolls with chimichurri sauce

  • Step 1
    First of all, you are going to want to make the chimichurri sauce (see step 4) and let it sit as long as possible to blend flavors. An hour to over night. You can use it right away but the longer it sits, the more flavorful! Next you will want to get your deep fryer or frying pan ready with your cooking oil. Bring the rice, water, lime juice and olive oil to a boil in sauce pan over high heat. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 20-25 minutes.
  • Step 2
    Mix together all of the egg roll ingredients in large bowl. Stir in the pulled pork and combine. Add 1 cup of the chimichurri sauce to the rice mixture and mix well. Taste the mixture at this point to adjust the spices to suit your taste. If you think it needs more lime or lime zest you can add it now ... I usually do.
  • Step 3
    Take the egg roll wrappers and start filling them by putting some of the filling down the center of the wrapper and fold the wrapper egg roll style. Secure the end of wrapper with egg wash or water and continue wrapping as many egg rolls as needed. Use the left over rice mixture to serve at meal time.
  • Step 4
    FOR THE CHIMICHURRI SAUCE: In the bowl of a food processor, combine all of the ingredients for the chimichurri. Pulse until well blended but DO NOT PUREE. Add salt and pepper to taste. Use some of this sauce in the rice mixture but use the rest of this sauce to dip your egg rolls into.
  • Step 5
    Deep fry the egg rolls at 375 for a few minutes on each side or until golden brown on both sides of egg roll. Place fried egg rolls on a platter in single layer. Do not stack them please. Remember, everything on the inside of the egg roll was already cooked so there is not any problem with something not being done.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes