Traditionally Genoa Salami + cream cheese are rolled into a crowd-pleasing appetizer. Today, we’re stuffing them into fried wontons. WOWZA!
I feel that wonton wrappers don’t get enough credit. You can make them savory or sweet, and they are so incredibly customizable. Let’s go ahead and make them into a mini egg roll type dish in this recipe post. You can also use them for these Apple Streusel Cups, as a garnish for my Spicy Sausage Soup with Greens, or molded into a bowl for these Korean Beef Cream Cheese Bites.
WATCH ME MAKE THEM ON THE GRAM
HOW TO MAKE GENOA SALAMI BITES:
I’ll be honest, I’ve never had the pleasure of indulging in a salami and cream cheese roll up until I attended a tea party that was thrown for one of my friend’s daughters a few years ago. Salami? Gooooood. Cream cheese? Great! I was immediately smitten and I’ve loved the combination ever since. My sister-in-law and her family recently moved here and we tend to get together every weekend so our kids can play together. In an attempt to make something a little southern, a little fusion and down-right tasty… these crispy-flavorful morsels came to mind.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve finished wonton rolls with your desired dip. I prefer red pepper jelly, but also serve them with pickles and ranch as an alternative.
OTHER APPETIZERS YOU MIGHT LIKE:
Crispy Cheesy Dill Pickle Chips
Double Dipped Air Fryer Onion Rings
My Grandma June’s Family Recipe for Bierocks
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve finished wonton rolls with your desired dip. I prefer red pepper jelly, but also serve them with pickles and ranch as an alternative.
NOTES ON THIS RECIPE:
- This idea came to me to revamp the classic salami and cream cheese combo. But this would also work with brie cheese, fresh mozzarella, cheese sticks… seriously, any melting cheese. And per my bestie, Amanda, she enjoys these with a tiny pickle slice inside (hence why I served some pickles on the side).
- If you want to make larger portions, you an use egg roll wrappers instead of wonton.
- I prefer whipped cream cheese, as it spreads more easily than the regular kind. If you only have original cream cheese on hand, make sure to bring it to room temp first.
- I like to dip mine in red pepper jelly, but you can use marinara, ranch, or whatever your little heart desires. A drizzle of hot honey might be good here, let me know in the comments if you try it!
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