A pot filled with steamy soup, hearty vegetables, and sliced hot dogs. This is one of the easiest soups I’ve ever made in my entire life.
Check out what my pals over at Me Lady Cooks had to say about this recipe:
We have a cute little restaurant here up North that is more fine dining than regular feeding trough. They have an appetizer they call fried cheesy pickles that is quite popular. It’s basically a dill pickle spear and a slice of havarti, wrapped in an egg roll wrapper and deep fried. Dipped in a sauce, it is heavenly.
I think it’s so neat that you have a little restaurant near you that serves these yummy pickles! I can totally understand why they are so popular.
Ingredients
1 jar Vlasic dill pickle spears, drained and blotted
Havarti cheese
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. Fold 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 saucepan 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 with a dish of honey mustard (recipe below) on a serving platter.
Instructions
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 with a dish of honey mustard (recipe below) on a serving platter.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve these yummy cheesy pickle egg rolls with Ranch dressing for dipping. Yum!
Thank you to Me Lady Cooks for this great recipe.