Monte Cristo Egg Rolls w/ Wasabi Mojo


This recipe is slightly adapted from an episode of Diners, Drive-Ins, and Dives from the Food Network. I saw these on the ‘Funky Finds in Flavortown’ episode and they were inspired from the North End Caffe located in Manhattan Beach, CA. I saw these and immediately knew I had to have them. I’ve had the traditional Monte Cristo sandwich which is a ham & swiss cheese sandwich, battered like french toast and deep fried. Yummy, but riddled with guilt.

Dish from the show – Diners, Drive-Ins & Dives

These egg rolls have the ham, cheese and fried components of a traditional Monte Cristo – but get a little twist when you add in kalua pork, cabbage, seasme seeds and now fried in an egg roll! It also has a bit of Asian flare with the ginger, teriyaki, etc. These are served with a spicy, sweet and creamy wasabi mojo sauce.

I served this dish tonight with a roasted corn, asparagus & shitake mushroom salad. Click here to get the recipe.


Egg Rolls:

  • 2-3 cups of kalua pork – recipe here
  • 10 slices of Berkshire ham
  • 5 slices of Swiss cheese cut in half
  • 10 egg roll wrappers
  • 1 cup roughly chopped napa cabbage
  • 2 tbsp sesame seeds
  • 1 egg + 1 tsp water (whisked)
  • Deep fryer or dutch oven
  • Oil for frying – I used a special blend from Crisco

Wasabi Mojo:

  • 3/4 cup mayonnaise
  • 1 tsp shredded or finely minced ginger
  • 1 tsp minced garlic
  • 2 tbsp honey
  • 2 tsp wasabi powder
  • 1 tbsp EVOO
  • 1 tsp lemon juice
  • 1 tbsp teriyaki sauce


Egg Rolls:

  1. If your Berkshire ham has any excess liquid, be sure to dry it out on paper towels first so there is no excess liquid in the egg rolls
  2. Pull one egg roll wrapper from the package and position it where one of the corners is facing you, so you see a diamond shape.
  3. First lay 1 piece of Berkshire ham, then one of the half slices of Swiss cheese, then about 2-3  tablespoons of pork, top with cabbage and sesame seeds.
  4. On the top corner of the egg roll, the one farthest from you – using your finger, dip into the egg wash and spread egg wash about 2 inches down the left side and 2 inches down the right of the corner…along the ‘V’ to allow the egg roll to seal nicely and keep the ingredients in the wrapper.
  5. Pull bottom corner (closest to you) of wrapper up over ingredients, and tuck all ingredients into a tight tube like shape.
  6. Fold side corners into the middle.
  7. Continue to roll the egg roll away from you, slowly, keeping it tight until you reach the corner furthest form you with the egg wash tip. Roll until you have no wrapper left and the egg wash portion is now sticking to the rolled/filled portion.
  8. Set in shallow pan and keep covered with a towel until complete.
  9. Continue steps 8 & 9 until all filling and egg roll wrappers are used.
  10. Place pan, covered with towel in fridge for 20 minutes.
  11. In deep fryer or dutch oven, heat the oil to 350 degrees. Be sure to have a oil thermometer so you can test the oil. Set up a ‘dry station’ with paper towels on a cutting board to let the egg rolls rest once fried.
  12. Once oil is ready, put 4-5 at a time into the oil. Cook for 4-5 minutes turning a few times if needed to ensure even frying and color on all sides.
  13. Once the egg rolls are turning a golden brown, pull from oil and set on paper towels to dry.

Wasabi Mojo:

  1. This is easy! Mix all wasabi mojo ingredients into a bowl until thoroughly incorporated.
  2. Place in fridge for 30 minutes.
  3. Splash with a bit more terikayi sauce if you wish – it looks nice when you do that. 🙂 Serve with egg rolls!
Ingredients for Wasabi Mojo
Step 1: Mixing all Wasabi ingredients
Egg Roll Station
Steps 2 & 3: Assembling ingredients on wrapper
Steps 4, 5 & 6: Rolling and folding in side corners
Fry station
Step 8: Egg Rolls in pan – just before fridge
Step 13: Egg Rolls just out of fryer
Egg Roll cut diagonally to show the yumminess!

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