Mini Cream Cheese Egg Rolls with Pepper Jelly
These mini egg rolls, filled with light cream cheese and pepper jelly, are your go-to appetizer for hassle-free entertaining. Simple, delicious, and loved by all!
Servings: 8 Servings
Calories: 93kcal
Ingredients
- 16 square wonton wrappers
- 5 tablespoons + 1 teaspoon light cream cheese or Neufchatel cheese, room temperature
- ¼ cup pepper jelly
Instructions
- Place a wonton wrapper on a cutting board, with one of the corners facing you. Spread 1 teaspoon cream cheese in the center of the wrapper, leaving room on either end for folding. I find it's easiest to use my fingers to spread the cream cheese. Spoon ¾ teaspoon pepper jelly over the cream cheese.
- Keep the unused wonton wrappers and the rolled uncooked egg rolls fresh by covering with a slightly damp kitchen towel. This stops the wrappers from drying out.
- (See photos in the post for more details.) Fold in the two sides of the wrapper, meeting the points in the center. Press down the folded wrapper right underneath the filling, then fold the bottom corner over the filling. Lightly pressing down loose wrapper pieces as you go, roll up the wrapper. Dip your finger in some water and seal the final corner of the egg roll. Repeat with the remaining ingredients.
- Preheat the air fryer to 380 degrees F. Lightly spray the egg rolls on each side with cooking spray and arrange them in the air fryer basket or on the air fryer rack - depending on what kind of air fryer you have. Cook until the egg rolls are golden brown and crispy, about 8 minutes, turning halfway through. Check them at 6 and 7 minutes to make sure they're not burning. Serve!
Video
Nutrition
Serving: 2egg rolls | Calories: 93kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 125mg | Fiber: 0.4g | Sugar: 6g
