Kalua Pig Monte Cristo Egg Rolls

  • Yield: Makes 12 egg rolls
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Ingredients

12 traditional egg roll wrappers or 24 lumpia (rice-based) wrappers

1/4 cup rice flour

12 thin slices Swiss cheese

12 thin slices Black Forest ham

1 1/2 cups shredded Kalua Pork (recipe follows)

3 cups shredded Napa cabbage

2 large egg whites

1 gallon clean frying oil, such as canola or peanut oil

Wasabi Mojo (recipe follows)

Wasabi Mojo: Makes a bit more than 1 cup

1 cup mayonnaise (such as Hellmann's)

1 teaspoon minced garlic

2 teaspoons wasabi powder

1 tablespoon toasted sesame oil

2 tablespoons honey

1 teaspoon ground ginger

1 teaspoon lemon juice

1 tablespoon teriyaki sauce

Kalua Pork:

One 8- to 12-pound pork butt

1 whole banana leaf (available at Asian or Latin markets or online), cut in half

1/2 cup liquid smoke

1/3 cup salt

Directions

Special equipment:
Baking soda (for fire safety)
  1. 1. Place an egg roll skin on a clean surface dusted with a small amount of rice flour. Make sure one of the four points is facing you.
  2. 2. Center 1 slice of Swiss cheese on the lower half of the wrapper, followed by 1 slice of ham. Place about 2 tablespoons of the pork in the center of the ham. Top with a bit of shredded cabbage.
  3. 3. Using a pastry brush, paint a 1-inch border of egg white on the 2 edges of egg roll wrapper facing away from you.
  4. 4. Using both hands, roll the corner nearest you over the filling while tucking the outside corners toward the center. Continue rolling until the roll is closed and sealed. Gently firm up the roll, making sure the ends are tightly tucked in (or they will open when frying). (If using a lumpia egg roll wrapper, repeat the rolling process with an additional wrapper so the finished product is two-ply. Lumpia wrappers are thinner than traditional egg roll wrappers and this helps with issues of breakage.)
  5. 5. Repeat with the rest of the wrappers and filling, making sure to wipe your working board of any excess egg white as you go, as it is very sticky.
  6. 6. Dust the finished egg rolls with a bit of rice flour, cover, and refrigerate for about 30 minutes before frying. Fry them within 24 hours, or freeze them if you like.
  7. 7. Heat the frying oil in a deep fryer to 350 degrees F. Or, if you do not have a deep fryer, fill a Dutch oven with 2 1/2 inches of oil (make sure not to fill within 4 inches of the top of the pot). Place the pot over medium-high heat. Test the oil with a little bit of rice flour. If the flour bubbles from the heat, the oil is ready.
  8. 8. Place just a few egg rolls in pot at a time, making sure the oil level doesn't get close to the top of pot. Fry the egg rolls, turning often, until golden brown on all sides, about 2 minutes. Place on cooling rack and continue cooking the rest of the egg rolls.
  9. 9. Should you have an accidental oil spill or flare up, cover the pot with a lid and turn off the heat source. Cover the fire with a liberal amount of baking soda. Never try to put out an oil fire with water-it is no bueno!
  10. 10. When the cooked egg rolls are cool enough to touch, cut them on a bias to show the layers of filling and amaze your family and friends! Serve with Wasabi Mojo.

Wasabi Mojo: Makes a bit more than 1 cup

  1. In a small bowl, combine all the ingredients. Cover and let rest in the refrigerator for at least 30 minutes before serving.

Cook’s Note

Cook's note: With leftover pork, make Hawaiian-style "sloppy Joes" by tossing the meat with a little water and teriyaki sauce and warming it on the stovetop or in the microwave. Place on a soft burger bun. Top with Swiss coleslaw made with extra cabbage and wasabi mojo. Now you have two dishes from one shopping trip! 1. Preheat the oven to 225 degrees F. 2. Rinse and drain the pork butt and pat it dry. Place half the banana leaf on the bottom of a large baking dish. Place the pork butt in the baking dish and cover it with the liquid smoke. 3. Rub the salt onto one side of the meat. Flip the meat over so the salted side is on the bottom (if the salt comes in contact with the foil while roasting, it will eat it through). 4. Top the pork butt with the remaining banana leaf half. Add 1 cup water to the baking dish and cover it tightly with foil. 5. Roast until the meat is easily shredded with your fingers or a fork, 8 to 12 hours, about 1 hour per pound. 6. Remove the pork from the baking dish, reserving 1 cup of the roasting liquid. Discard the banana leaf, foil, and remaining roasting liquid. 7. Cool the pork slightly, then shred it with your fingers and a fork, removing any large fat deposits and sinewy meat. Toss with a small amount of the reserved baking liquid (it will be salty, so proceed with caution). When the pork is seasoned as you like it, set it aside to cool thoroughly. Makes 8 cups shredded pork.

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