Your kids, family, and friends will LOVE these delicious cheesy pickle egg rolls. Guaranteed!
Take a look at what my friend Audrey from the Melady Cooks food blog had to say about this magnificent recipe:
The cheesy fried pickles are an incredibly simple appetizer. Drain the dill pickle spears well, drying them with paper toweling. Slice the havarti into long sticks about 1 inch by 4 or 5 inches; about as long as the dill spear. Open the egg roll wrappers and make sure the rest stay covered by a damp cloth while you’re rolling the egg rolls.
I plan to serve these cheesy pickle egg rolls on Super Bowl Sunday!
1 jar Vlasic dill pickle spears, drained and blotted
Package egg roll wrappers
Wesson oil for frying
Dry the pickles and cut cheese sticks about 1″ wide and the same length as the pickle spears.
Place an egg roll wrapper on a flat surface. Layer the cheese, then the pickle spear on top, across the center at an angle. Folde one side over, then both ends over. Dipping two fingers in some water, moisten the remaining flap of the wrapper, then roll up. Set aside on a plate.
When you’ve made as many egg rolls as you wish, heat oil in a small sauce pan or a deep fryer. Use tongs and fry one roll at a time, turning if necessary until evenly browned. Keep warm in oven on a plate until all egg rolls are fried.
Cut each on a bias and arrange
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Quick Tip: Serve with your choice of dipping sauce. I prefer Ranch dressing.
Recipe and image courtesy of Melady Cooks.