Air-fried pickle & cheese rolls
4
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Dill pickle lovers, this recipe is for you! Crunchy, tangy pickle spears combine with mozzarella string cheese inside a crispy egg roll wrapper for a snack or appetizer that’s sure to please. We pair the rolls with savory taco ranch sauce for dunking.
Ingredients
Cooking spray
4 spray(s)
Unsweetened dill pickle(s)
4 spear(s)
WW Light part-skim mozzarella string cheese
4 stick(s)
Egg roll wrapper(s)
4 item(s)
Reduced fat ranch dressing
0.25 cup(s)
Reduced sodium taco seasoning
1 tsp
Instructions
1
Preheat an air fryer, if necessary, to 400°F. Trim the pickle spears so they’re the same length as the string cheese.
2
Place an egg roll wrapper on a flat work surface with the corners set vertically (pointing up and down like a diamond shape. Moisten all edges of the wrapper with water. Arrange 1 pickle spear and 1 cheese stick horizontally across the center of the wrapper. Fold the sides of the wrapper toward the center to seal the ends, then fold the bottom corner of the wrapper over to cover the filling. Roll up to seal the wrapper around the filling.
3
Coat the rolls with cooking spray. Arrange in an air fryer basket coated with cooking spray. Air-fry until browned and crisped, about 8 minutes, turning halfway through.
4
Meanwhile, in a small bowl stir together the ranch and taco seasoning. Serve the sauce with the rolls.
5
Serving size: 1 roll and 1 tablespoon sauce
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