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Prep time
10 minutes
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Cook time
10 minutes
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Makes
12 pickles
Author Notes
This recipe comes from my cookbook, Molly on the Range. —molly yeh
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Ingredients
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12
dill pickle spears
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12
slices Havarti cheese
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12
egg roll wrappers
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1 splash
Flavorless oil, for deep-frying
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1 splash
Ranch dressing mixed with Sriracha to taste, for dipping
Directions
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Drain your pickles and use a paper towel to pat off any excess moisture. Wrap each pickle in a slice of cheese and then wrap each in an egg roll skin. Seal it well, using a bit of water on the edges.
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Pour 2 inches of oil into a large pot. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 360ºF.
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Working in batches, fry the pickles until golden brown and crispy on all sides, 2 to 3 minutes. Transfer to a plate lined with a paper towel and let cool slightly. Slice in half crosswise and serve with Sriracha ranch.
molly yeh recently moved from brooklyn to a farm outside of grand forks, north dakota, where her husband is a fifth generation farmer. she writes the blog my name is yeh.
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