Real Recipes From Real Home Cooks ®

cuban style egg rolls with chimichurri sauce

Recipe by
Barbara Miller
Oakdale, MN

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!

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

Ingredients For cuban style egg rolls with chimichurri sauce

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

How To Make cuban style egg rolls with chimichurri sauce

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.