These air-fried mini dessert egg rolls are stuffed with a one-two punch of cherry (from jam and dried cherries!) plus yummy cream cheese, and a sweet cinnamon-sugar coating.
Ingredients
- cream cheese: 0.5 pack (8 ounce pack, softened)
- cherry jam: 0.33333 cup
- tart red cherries: 0.25 cup (chopped, dried)
- (3.5 inch square) wonton wrappers: 16 piece
- water, as needed:
- nonstick cooking spray:
- white sugar: 3 Tbsp
- ground cinnamon: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat an air fryer to 400 degrees F (200 degrees C).
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Whisk together cream cheese and jam in a small bowl; stir in dried cherries.
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Place a wonton wrapper on a work surface with a corner pointing toward you. Moisten edges with water. Spoon a rounded teaspoon of cherry mixture just below center of wrapper. Fold bottom corner over filling, tucking it under on the other side. Fold side corners over filling; roll egg roll away from you toward remaining corner. Repeat with remaining wrappers and filling.
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Coat both sides of egg rolls with cooking spray. Arrange egg rolls, in batches if necessary, in a single layer in the air fryer basket.
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Cook in the preheated air fryer until well browned, 4 to 5 minutes.
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Meanwhile, whisk together sugar and cinnamon in a shallow bowl.
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Remove egg rolls from the air fryer and immediately roll in cinnamon sugar, using two forks. Cool on a wire rack for 5 to 10 minutes. Serve warm.
