Cuban Style Egg Rolls With Chimichurri Sauce Recipes

CUBAN EGG ROLL

Steps:

• Lay your egg roll wraps out on a flat surface. Place a tablespoon of picadillo in a line on the center of the wrap. Lay the white rice on top. Chop the sweet plantains into strips and lay on top of the picadillo and rice. Fold and close the egg roll.
• Pre-heat your air fryer to 400°F. Meanwhile, lay your egg rolls on the pan and spray with oil.
• Once the air fryer is preheated, add the egg rolls, and cook for 10 minutes, turning half-way.
• Remove when done and enjoy!

CUBAN CHIMICHURRI

Steps:

• Place garlic in a small food processor; cover and chop. Add the cilantro, parsley, pepper flakes and pepper; cover and process until finely chopped., Add the vinegar, lime juice, soy sauce and lime zest. While processing, gradually add oil in a steady stream. Serve with steak.

CUBAN STYLE EGG ROLLS WITH CHIMICHURRI SAUCE

Steps:

• 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.