THE RECIPE JOURNAL · Appetizer
Pickle and Egg Roll Delight
This tasty twist combines the tangy crunch of pickles with the comforting creaminess of eggs for a snack you’ll want to make again and again. It’s quick to prepare and perfect for sharing with friends or enjoying on your own.
FROM THE KITCHEN • Pickle and Egg Roll Delight
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a bowl, mix together the crabmeat, cream cheese, celery, green onion, Worcestershire sauce, and seafood seasoning until everything is well combined. Take each pickle half and use a spoon to scoop out the seeds, creating little pickle boats—this should give you about 16. Fill each boat with about a tablespoon of the cream cheese mixture, then sandwich it with the other half of the pickle to close it up.
02
Step 2
Lay an egg roll wrapper out on a clean surface in a diamond shape, with one corner pointing toward you. Place a stuffed pickle in the center, fold up the bottom corner over it, then fold in the sides snugly. Roll it up tightly and seal the edge with a few drops of water. Repeat until all your pickles are wrapped.
03
Step 3
Heat some oil in a deep fryer or a large pot to around 350°F (175°C). Carefully drop in about four egg rolls at a time and fry them until they turn golden brown, which should take about five minutes. Use tongs to remove the egg rolls and let them drain on a paper towel-lined plate. Keep frying the rest in batches, then enjoy!
Why you’ll love it
This dish offers a unique blend of tangy pickles and creamy eggs wrapped in a crispy roll. The combination of flavors and textures makes every bite exciting and satisfying. It’s perfect for a quick snack or a light meal that feels special.
How to serve
Serve these rolls warm with a side of dipping sauce like spicy mayo or sweet chili. They pair well with a fresh salad or a bowl of soup for a balanced meal. Adding a squeeze of lemon can brighten the flavors even more.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat them gently in a skillet or oven to keep the crispiness. Avoid microwaving directly, as it may make the rolls soggy.
