Genoa Salami and Cream Cheese Stuffed Wontons
Prep time
Cook time
Total time
Traditionally Genoa Salami + cream cheese are rolled into a crowd-pleasing appetizer. Today, we're stuffing them into fried wontons. WOWZA!
Serves: 25 Wontons
  • 5 Slices of Havarti Cheese, cut into squares
  • 25 Wonton Wrappers
  • 1 Egg, beaten
  • 25 Slices of Salami
  • 6oz. Whipped Cream Cheese, or as needed
  • 3 cups Peanut or Vegetable Oil, for frying
  • Red Pepper Jelly, for serving
  1. Cut up the Havarti cheese into little squares that will fit into the center of the wonton wrap. Set aside. Any leftover pieces you can slice and set aside to stuff the salami.
  2. Lay out 3 - 4 wonton wrappers in a diamond shape and brush the entire surface with egg wash. Add one slice of Havarti cheese to each wonton wrapper and start on the salami.
  3. Take each slice of salami and place a small slice of Havarti cheese in the middle. then smear with cream cheese and fold in half. Place the folded salami on top of the sliced Havarti cheese in the wonton wrapper.
  4. Pull up the bottom corner of the wonton wrapper over the salami. Tuck in the sides and roll into a mini egg roll shape. Make sure the edges are sealed with egg wash. Repeat with remaining wonton wrappers, salami and cheese.
  5. Fill a Dutch oven with oil and heat until 350F. Fry wonton rolls in batches of 6 - 8 until browned and crispy. Place them on a paper towel wired rack to drain.
  6. Serve finished wonton rolls with your desired dip. I prefer red pepper jelly, but also serve them with pickles and ranch as an alternative.
Recipe by Slice of Jess at