Crispy Fried Pickle Dip Egg Rolls
Crispy fried pickle dip egg rolls stuffed with creamy dill pickle filling and served with homemade ranch dip. The ultimate easy appetizer for parties, holidays, and game day.
- Prep Time: 20 MINS
- Cook Time: 10 MINS
- Total Time: 30 minutes
- Yield: 10-12 Eggrolls 1x
- Category: Appetizer
- Method: FRIED
- Cuisine: American
Ingredients
For the Pickle Dip Filling:
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8 oz cream cheese, softened
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1 cup shredded sharp cheddar cheese
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¾ cup finely chopped dill pickles (patted dry)
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2 tablespoons pickle juice
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2 tablespoons sour cream
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1 tablespoon fresh dill (or 1 teaspoon dried)
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon black pepper
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Pinch cayenne (optional)
For the Egg Rolls:
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10–12 egg roll wrappers
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Water (for sealing edges)
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Oil for frying
For the Ranch Dip:
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½ cup sour cream
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¼ cup mayonnaise
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1 tablespoon pickle juice
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1 tablespoon fresh dill
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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Salt and pepper to taste
Instructions
In a bowl, mix cream cheese, cheddar, chopped pickles, pickle juice, sour cream, dill, garlic powder, onion powder, black pepper, and cayenne until fully combined.
2. Assemble the Egg RollsLay wrapper in a diamond shape. Add 2–3 tablespoons of filling to the center. Fold bottom corner up, fold sides inward, then roll tightly. Seal edge with water. Repeat.
3. FryHeat oil to 350°F. Fry egg rolls for 3–4 minutes until golden brown and crispy. Drain on paper towels.
4. Make the Ranch DipWhisk together sour cream, mayonnaise, pickle juice, dill, garlic powder, onion powder, salt, and pepper until smooth.
Serve warm egg rolls with ranch dip.
Notes
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Pat pickles very dry to prevent soggy egg rolls.
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Refrigerate filling 20–30 minutes if too soft.
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Air fry at 375°F for 8–10 minutes, flipping halfway through.
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Freeze assembled egg rolls and fry from frozen, adding 1–2 minutes to cook time.
Find it online: https://www.firsthomelovelife.com/fried-pickle-dip-egg-rolls/