These are crispy, sweet-savory, and elegant—perfect for holidays, parties, or when you want something that feels fancy but is easy to make.
Brie & Cranberry Egg Rolls with Cinnamon Honey Dip
Makes 10–12 egg rolls
Ingredients
Egg Rolls
- 10–12 egg roll wrappers
- 8 oz Brie cheese, rind removed, cut into small pieces
- 1/2 cup cranberry sauce (whole berry works best)
- 1–2 tbsp chopped pecans or walnuts (optional)
- Oil for frying (or baking/air frying)
- Water or egg wash (to seal wrappers)
Cinnamon Honey Dip
- 1/3 cup honey
- 1/4 cup Greek yogurt or sour cream
- 1/4 tsp ground cinnamon
- Pinch of salt
- Optional: splash of vanilla
Instructions
1. Assemble the egg rolls
- Place an egg roll wrapper on a clean surface (diamond shape).
- Add 1–2 tbsp Brie, 1 tbsp cranberry sauce, and a sprinkle of nuts in the center.
- Fold bottom corner up over filling, fold in sides, then roll tightly.
- Seal edge with water or egg wash.
2. Cook the egg rolls
Frying (crispiest):
- Heat oil to 350°F (175°C).
- Fry egg rolls 2–3 minutes per side until golden brown.
- Drain on paper towels.
Baking:
- Brush or spray with oil.
- Bake at 400°F (205°C) for 12–15 minutes, flipping halfway.
Air Fryer:
- Spray lightly with oil.
- Air fry at 380°F (193°C) for 8–10 minutes, turning once.
3. Make the dip
- Whisk together honey, yogurt (or sour cream), cinnamon, salt, and vanilla until smooth.
- Chill 10 minutes for best flavor.
Serving Tips
- Slice egg rolls in half for a pretty presentation.
- Garnish plate with powdered sugar or fresh rosemary for holiday vibes.
- Serve warm—Brie gets perfectly melty inside.
Flavor Variations
- Add a thin slice of apple or pear inside for extra sweetness.
- Swap cranberry for fig jam or raspberry preserves.
- Add a pinch of cayenne to the dip for sweet heat.
If you’d like, I can also give you a make-ahead party version, or a puff-pastry alternative that’s just as delicious but even easier.
