Mr. Food Test Kitchen®. All rights reserved © 2018

15 Minutes
Prep Time
10 Minutes
Cook Time
10
Number of Servings

Crunchy Cheesy Pickles

We first tried this in a pub in Fargo, ND and boy were we pleasantly surprised! After biting into the crispy shell, we were greeted by the zippy creamy cheese teamed up with the Dill-icious tang from the pickles.

What you will need:

10 egg roll wrappers

1 (7.6-ounce) wedge Yancey’s Fancy™ Hatch Chile Cheese, cut into 1/4-inch x 1/4-inch sticks about 4 inches long (It should look like a French fry)

1 (24-ounce) jar dill pickle spears, drained and blotted dry

2 cups oil for frying

1 cup ranch dressing

If for any reason you can’t find the variety of Yancey’s Fancy’s Cheese you’re looking for, simply ask your Grocer or click here.  

What to do:

  1. Place an egg roll wrapper on your counter. Layer a piece of cheese across the center at an angle, then top with a pickle spear.
  2. Lightly brush edges of egg roll wrapper with water. Fold one corner of egg roll wrapper up over cheese/pickle, then fold both sides over that. Fold it like an envelope, and secure edges.  Repeat with remaining wrappers, cheese, and pickles.
  3. In a large deep skillet over medium heat, heat oil until hot but not smoking. Add cheese/pickle egg rolls in batches to the oil and fry 3 to 4 minutes per side, or until golden. Drain on a paper towel-lined platter. Serve immediately with ranch dressing.

Test Kitchen Tip: You can make these in advance and simply reheat them in a low oven right before all your friends come over.