Today is a bit of a special day around here at Tried and Tasty. I wanted to do something big and extravagant, but I decided to hold off until next year. Today marks 4 years of blogging for me. Four years. Where in the world have they gone? It’s been so fun sharing all of my tried and true recipes with so many. So much time and energy has been poured in to the last four years on this site and I’m so grateful for all who support me and my passion. In deciding what I wanted to share with you I came to this conclusion: I love Tried and Tasty and I LOVE all things mini, so why not these adorable mini egg roll bites?! When I went to my FB fans asking if any liked pepper jelly, I was given lots of great ideas on how to use it. For me, it’s always been just over cream cheese and served with crackers. I have loved all of the ideas! If you missed it, you’ll want to check out the Sweet Pepper Jelly Brie en Croute – that’s a great recipe. I’m not sure how I came up with this idea, but it turned out so fun! It’s a great little appetizer for any party (perfect for football season). If you’ve got pepper jelly in the pantry – here is another great way to use it. If you don’t, I would recommend you make some because it’s delicious!
18-20 Wonton Wrappers
4 oz. cream cheese
2 tbsp. pepper jelly
In a large pot, heat oil (I used Canola) on medium-high. Mix together cream cheese and pepper jelly. Spoon 1 tsp. of mixture in to center of wonton wrapper and roll egg roll style. Secure ends with water. Fry in for 2-3 minutes until golden brown. Remove from oil and drain excess on paper towel.
[My 2 Cents]
Because the bites cook so quickly, I would recommend working in batches of 5-6 mini egg rolls at a time rather than trying to fry them all at once. That seemed to work great for me. I wanted a dipping sauce of sorts, and even tried these with sweet & sour sauce, but because the filling is so sweet they don’t even need a sipping sauce at all. They are perfect to enjoy all on their own!