Egg Roll Pickles
Egg Roll Pickles are a pimento stuffed pickle, wrapped in an egg roll wrapper and fried. The ultimate game day appetizer, holiday food, or even side dish for pickle lovers.
- 12 egg roll wrappers plus water for sealing edges
- 12 whole pickles I used dill
- 1 cup Pimento Cheese
- Oil For Frying
Start by removing pickles from the jar and placing them on a paper towel. Allow the juice to drain off the pickles.
Slice pickles in half lengthwise and scoop out the center of each pickle.
Pat dry with a paper towel and place a tablespoon or so of pimento cheese on one of the pickles. Then push pickle back together.
Place the stuffed pickle on an edge of an egg roll wrapper. Fold up one edge on the pickle (picture in the post). Then use a little water to rub around the edges of the wrapper to act as the glue.
Roll it up like you would a burrito pulling the edges in tight, and then making sure to wrap tight.
Get your oil heating on the stove or in the deep fryer. You want the oil to be 375 degrees. Place stuffed wrapped pickles in hot oil and fry for 2 minutes or so on each side.
The egg roll pickles are done when the outside is golden brown. Remove and place on a paper towel to remove excess grease, then serve up the egg roll pickles.
You can stuff the pickles with cream cheese or any other cheese style filling if you don't want pimento.
AIR FRYER DIRECTIONS
Make accordingly and then do 390 degrees for 5 minutes or until the egg roll wrappers are cooked through.
Serving: 1g | Calories: 194kcal | Carbohydrates: 20g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 15mg | Sodium: 574mg | Fiber: 1g | Sugar: 1g