Name: Pickle Egg Rolls
Prep time: 15 min
Total time: 30 min
Yield: 12
Ingredients: 12 egg roll wrappers; 12 pickles, sliced in half; 4 oz. cream cheese, softened to room temperature; 1 c. shredded Cheddar; 8 slices bacon, cooked and crumbled; 1 tsp. garlic powder; kosher salt; Freshly ground black pepper; Vegetable oil, for frying; 1 tsp. Chopped chives, for garnish; Ranch dressing, for dipping

Step 1In a medium bowl, combine cream cheese with cheddar, bacon, and garlic powder. Season with salt and pepper and mix until fully combined.

Step 2After you’ve halved your pickles, use a spoon to scoop out the seeds on both sides. Fill pickle with cream cheese mixture and join halves.

Step 3Place 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.

Step 4In a large skillet over medium heat, heat remaining oil (it should reach 1" up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.

Step 5Garnish with chives and serve with Ranch dressing for dipping.

Pickle Egg Rolls

Ingredients

Directions

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