Cubano Egg Rolls with Honey Mustard Dip

Method

1. Heat a 20 cm pan on medium-high heat, add the ground pork and cook for 5 min, breaking it into small crumbles. Add the garlic, cumin, oregano and salt and cook until no pink remains, then turn off the heat and squeeze in the lime juice. Spread it on a plate and let it cool completely; a hot filling tears the wrappers.

   Add in this stepGround pork 120 gGarlic, minced 1Ground cumin 1 pinchDried oregano 1 pinchSalt 1 pinchLime ¼

   medium-high heat

2. Mix the cooled pork with the ham, Swiss cheese and chopped pickles.

   Add in this stepCooked ham, 5 mm dice 80 gSwiss cheese, coarsely grated 80 gDill pickles, finely chopped and squeezed dry 2 tbsp

3. Lay a wrapper like a diamond and put 2–3 tablespoons of filling in a log across the lower third. Fold the bottom corner over and roll once, fold in both sides, then roll up tightly without trapping air and seal the tip with a dab of water. Make 4 rolls.

   Add in this stepEgg roll wrappers (20 cm squares) 4

4. Mix the mayonnaise, mustard and honey for the dip.

   Add in this stepMayonnaise 2 tbspYellow mustard 2 tspHoney 1 tsp

5. Pour the oil into a deep 18 cm pot, no more than one-third full, and heat it on medium heat to 175 °C; without a thermometer, a wooden chopstick dipped in should give a steady stream of small bubbles. Gently lower in 2–3 rolls at a time and fry for 4 min, turning, until deep golden. Make sure the pot and rolls are dry, turn the heat down if the oil smokes, and never leave hot oil unattended.

   Add in this stepVegetable oil (for frying) 600 ml

   medium heat

6. Drain on a rack for 2 min, cut in half on the diagonal and serve with the dip.