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Stuffed Pickle Egg Rolls

Stuffed Pickle Egg Rolls

Cost $10, save $15

Source: Recommended by CookPal

  • 10 Min
  • 8 Servings
  • $10

INGREDIENTS

  • Filling

    • 🦀 1 (6 ounce) can fancy crabmeat, drained
    • 4 ounces cream cheese, softened
    • 🥬 ½ stalk celery, diced
    • 🧅 1 green onion, chopped
    • 1 tablespoon Worcestershire sauce
    • ½ teaspoon seafood seasoning (such as Old Bay®)

  • Pickles and Wrappers

    • 8 whole dill pickles, halved lengthwise
    • 8 egg roll wrappers

  • For Frying

    • Vegetable oil for frying

STEPS

1

Combine crabmeat, cream cheese, celery, green onion, Worcestershire sauce, and seafood seasoning in a mixing bowl. Stir until evenly combined.

2

Use a spoon to scoop out and discard the seeds from each pickle half to create 16 boats. Spoon a tablespoon of cream cheese mixture into one pickle boat and top with the other half of the pickle to seal. Repeat with remaining pickles and cream cheese mixture.

3

Place an egg roll wrapper on a clean surface in diamond shape with one corner facing you. Top with a stuffed pickle. Fold up bottom half of wrapper and tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and pickles.

4

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place 4 egg rolls in the hot oil and cook until golden brown, about 5 minutes. Remove egg rolls using tongs and place on a paper towel-lined plate. Repeat with remaining egg rolls.

NUTRIENTS

Per 1 serving

🔥

139

Calories

  • 6
    Protein
  • 8
    Carbs
  • 10
    Fats

💡 Make sure the oil is hot enough (350°F/175°C) before frying to ensure a crispy exterior.For a lighter version, consider baking the rolls at 375°F (190°C) for 20-25 minutes instead of frying.Serve with dipping sauces like ranch, tartar sauce, or spicy mayo for added flavor.