Sometimes I like to get really creative and go out on a limb with flavor combinations. I will take something that someone in my house likes a lot and start playing with it in different ways. Well my wife LOVES pickles… I knows it’s odd but it’s a thing here. I mean come on who doesn’t have a thing at their house when people find out you like that find they are like huh? what? lol… Anyway off track, So once I had made a dip I can’t remember the exact dip but it was cheese based so that got me thinking well what if I stuffed the pickles right? Not good enough though lol. I mean if you can deep fry something why not kick it to that level because whats not better when it’s deep fried… I mean really. I didn’t feel like making a mess with making a tempura or batter so I decided to make them into egg rolls so yup, the result was these really awesome Stuffed Pickle Egg Rolls!! They really are great and when you dip in some ranch they become nothing short of epic! You guys really need to give these a try.
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Stuffed Pickle Egg Rolls
Ingredients
- 12 Pickles halved
- 12 Egg Roll Wrappers
- 4 oz. Cream Cheese Room Temperature
- 1 Cup Cheddar Cheese
- 8 Bacon Slices Cooked and Crumbled
- Salt
- Pepper
- Ranch
Instructions
- In a medium bowl, combine cream cheese with cheddar, bacon, and garlic powder. Season with salt and pepper and mix until fully combined.
- After you’ve halved your pickles, scoop out the seeds on both sides. Fill pickle with cream cheese mixture and join halves.
- Place an egg roll wrapper on a clean surface in a diamond shape and add stuffed pickle. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining pickles.
- Heat oil (In Fryer or pan) to 350 degrees. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
- Use Ranch dressing for dipping.
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