pring pickle rolls with cream cheese, bacon, and garlic



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



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, use a spoon to 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.

In 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.

Garnish with chives and serve with Ranch dressing for dipping.

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