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Mom’s Fried Pickle Egg Rolls with Sriracha Aioli

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Ingredients for Egg Rolls:

  • 2 jars of quartered dill pickle spears, thoroughly drained
  • 1 package of egg roll wrappers
  • 812 cups of shredded Havarti cheese
  • Frying oil, as needed

Ingredients for Sriracha Aioli:

  • 1 cup mayonnaise
  • 1 tbsp Sriracha sauce (adjust to heat preference)
  • 1 tbsp lemon juice
  • 1 tsp lemon zest


  1. Begin by setting up your egg roll wrapping station with drained pickle spears and shredded Havarti cheese within reach.
  2. Lay out an egg roll wrapper on a clean surface, positioned so that a corner is facing you.
  3. Place a pickle spear diagonally near the corner closest to you, then sprinkle approximately 2 tablespoons of Havarti cheese on top of the pickle.
  4. Roll the corner over the pickle and cheese tightly, fold in the sides, and continue rolling the wrapper snugly around the filling. Use a little water to seal the final corner of the wrapper to the egg roll to ensure it stays closed.
  5. Heat your frying oil in a deep pot or fryer to 350°F (175°C). You’ll need enough oil for the egg rolls to be completely submerged.
  6. Once the oil is hot, carefully place a few egg rolls into the oil at a time, avoiding overcrowding.
  7. Fry the egg rolls until they turn golden brown and crispy, which should take about 3-4 minutes. Then, remove them from the oil and let them drain on a wire rack or paper towels.
  8. For the Sriracha aioli, combine mayonnaise, Sriracha sauce, lemon juice, and lemon zest in a mixing bowl. Whisk them together until smooth.
  9. Cut the fried egg rolls on the bias to create an attractive presentation and reveal the pickle inside.
  10. Serve the egg rolls immediately while hot and crispy with the Sriracha aioli on the side for dipping.
  • Author: Lucas Krammes
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