Kalua Pig Monte Cristo Egg Rolls (Guy Fieri) Recipe

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Kalua Pig Monte Cristo Egg Rolls (Guy Fieri)
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Ingredients
23
Count
Nutrition
964
Calories
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Ingredients:

Directions:

  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.
  11. In a small bowl, combine all the ingredients. Cover and let rest in the refrigerator for at least 30 minutes before serving.
  12. 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!
  13. 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 largebaking 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 dishand 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 hourper pound.6. Remove the pork from the baking dish, reserving 1 cup of the roasting liquid. Discard thebanana 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 964.46 Kcal (4038 kJ)
Calories from fat 489.7 Kcal
% Daily Value*
Total Fat 54.41g 84%
Cholesterol 311.77mg 104%
Sodium 3848.33mg 160%
Potassium 1643.43mg 35%
Total Carbs 15.36g 5%
Sugars 8.63g 35%
Dietary Fiber 0.7g 3%
Protein 101.23g 202%
Vitamin C 2.2mg 4%
Iron 4.8mg 27%
Calcium 299.1mg 30%
Amount Per 100 g
Calories 160.59 Kcal (672 kJ)
Calories from fat 81.54 Kcal
% Daily Value*
Total Fat 9.06g 84%
Cholesterol 51.91mg 104%
Sodium 640.77mg 160%
Potassium 273.64mg 35%
Total Carbs 2.56g 5%
Sugars 1.44g 35%
Dietary Fiber 0.12g 3%
Protein 16.85g 202%
Vitamin C 0.4mg 4%
Iron 0.8mg 27%
Calcium 49.8mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.7
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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