Fried Cheesy Pickle Egg Rolls
Ingredients
- Grillo's Pickle Spears (Dill OR Spicy!)
- Egg Roll Wrappers
- Havarti Cheese Slices
- Water
- Vegetable Oil (4-6" deep)
Instructions
- Lay wrap with points at top and bottom
- Using fingers, brush water around the edges liberally
- Lay cheese slice on wrap (Pro tip: bring to room temp - or cut off points to prevent cheese tearing through wrap)
- Lay Grillo's pickle perpendicularly, about 1/3 from the bottom (closest to you)
- Wrap the pickle starting from the bottom, stop after one flip of the pickle
- Wet the ends (left and right) and fold in and over the pickle ends
- Keep rolling until wrapped
- Heat vegetable oil to 390-400 degrees (use a thermometer!)
- Slowly place wrapped pickles into the oil and cook until golden brown, while turning occasionally to brown both sides.
- Remove and place on paper towel lined plate
- Cut in half on the diagonal (Pro tip: tip to drain any hot juice)
- Serve with ranch, aioli or whatever floats your boat!
