If you’re a fan of pickles and egg rolls, you’re in for a treat! This recipe combines the tangy crunch of pickles with the crispy, savory goodness of egg rolls, making it a unique and irresistible appetizer. Perfect for parties, game nights, or just as a tasty snack, these Stuffed Pickle Egg Rolls are sure to impress your family and friends. Follow along to discover how to create these delicious bites right in your own kitchen.
Ingredients for Crispy Stuffed Pickle Egg Rolls
- 8 large dill pickles, preferably whole and firm
- 1 cup shredded cheddar cheese
- 1 cup cream cheese, softened
- 1/2 cup finely chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill weed
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 8 egg roll wrappers
- Vegetable oil, for frying
- Salt and pepper, to taste
How to Make Crispy Stuffed Pickle Egg Rolls
- Prepare the Pickles: Start by draining the pickles and patting them dry with paper towels. This helps to remove excess moisture, which can make the egg rolls soggy.
- Make the Filling: In a medium bowl, mix together the shredded cheddar cheese, cream cheese, chopped green onions, garlic powder, onion powder, dried dill weed, smoked paprika, and cayenne pepper (if using). Combine until the mixture is smooth and well-blended.
- Stuff the Pickles: Carefully slice each pickle lengthwise, creating a pocket. Be gentle to avoid breaking the pickle into pieces. Spoon the cheese mixture into each pickle pocket, filling it generously. You can use a small spoon or a piping bag to make this easier.
- Prepare the Egg Roll Wrappers: Lay out one egg roll wrapper on a clean surface. Place a stuffed pickle at the center of the wrapper. Fold the sides of the wrapper over the pickle, then roll it up tightly from the bottom, sealing the edges with a little water. Repeat this process with the remaining pickles and wrappers.
- Heat the Oil: Pour vegetable oil into a large skillet or frying pan, about 1-2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). To test if the oil is ready, drop a small piece of bread into the oil—if it browns quickly, the oil is hot enough.
- Fry the Egg Rolls: Carefully slide a few of the egg rolls into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the egg rolls from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
- Serve: Once all the egg rolls are fried, season them with a pinch of salt and pepper if desired. Serve them hot with your favorite dipping sauce, such as ranch, marinara, or a spicy sriracha mayo.
About the Main Ingredients
Dill Pickles: Dill pickles are the star of this recipe, offering a tangy and crunchy contrast to the creamy filling. Choose firm, whole pickles to ensure they hold up well during the frying process.
Cheddar Cheese: Shredded cheddar cheese adds a sharp, tangy flavor that complements the pickles. It also helps to bind the cream cheese and other ingredients together.
Cream Cheese: Cream cheese provides a rich, creamy texture that balances the tanginess of the pickles. It also helps to make the filling smooth and easy to spread.
Green Onions: Finely chopped green onions add a fresh, mild onion flavor and a bit of crunch to the filling.
Spices and Herbs: Garlic powder, onion powder, dried dill weed, smoked paprika, and cayenne pepper (optional) add layers of flavor to the cheese mixture, enhancing the overall taste of the egg rolls.
Egg Roll Wrappers: These are the outer layer of the egg rolls, providing a crispy, golden shell when fried. You can find them in the refrigerated or frozen section of most grocery stores.
Vegetable Oil: Used for frying, vegetable oil ensures a crispy texture and golden color for the egg rolls.
Enjoy making and sharing these Crispy Stuffed Pickle Egg Rolls, a delightful twist on a classic appetizer that’s sure to become a favorite at your next gathering!
