Pickle Egg Rolls with Cheese & Seasoned Crust
Pickle Egg Rolls with Cheese & Seasoned Crust are a crunchy, savory snack featuring tangy pickles wrapped with melty cheese in a crispy, golden egg roll shell. The seasoned crust adds a flavorful twist to this irresistible appetizer or party bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 egg rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Units
Scale
- 8 egg roll wrappers
- 8 dill pickle spears, patted dry
- 8 slices cheddar or mozzarella cheese
- 1 egg, beaten (for sealing)
- 1/2 cup all-purpose flour (for dredging, optional)
- Vegetable oil, for frying
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Optional dipping sauces: ranch, spicy mayo, or honey mustard
Instructions
- Lay out an egg roll wrapper on a clean surface with one corner pointing toward you.
- Place a slice of cheese in the center, then top with a pickle spear.
- Fold the bottom corner over the pickle, then fold in the sides and roll tightly. Seal the edge with beaten egg.
- Repeat with remaining wrappers, pickles, and cheese.
- Mix garlic powder, onion powder, paprika, salt, and pepper into flour or sprinkle directly over wrapped rolls for seasoning.
- Heat oil in a deep skillet to 350°F (175°C).
- Fry egg rolls in batches for 2–3 minutes per side until golden and crispy.
- Drain on paper towels and let cool slightly.
- Serve warm with your choice of dipping sauces.
Notes
- Dry pickles thoroughly to avoid soggy egg rolls.
- Bake instead of fry at 400°F (200°C) for 12–15 minutes for a lighter version.
- Use flavored pickles (spicy or garlic dill) for extra variety.
- Shredded cheese can be used in place of sliced.
Nutrition
- Serving Size: 1 egg roll
- Calories: 190
- Sugar: 1g
- Sodium: 470mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg