Ingredients
Units
Scale
Ingredients for Egg Rolls:
- 2 jars of quartered dill pickle spears, thoroughly drained
- 1 package of egg roll wrappers
- 8–12 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
Instructions
- Begin by setting up your egg roll wrapping station with drained pickle spears and shredded Havarti cheese within reach.
- Lay out an egg roll wrapper on a clean surface, positioned so that a corner is facing you.
- Place a pickle spear diagonally near the corner closest to you, then sprinkle approximately 2 tablespoons of Havarti cheese on top of the pickle.
- 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.
- 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.
- Once the oil is hot, carefully place a few egg rolls into the oil at a time, avoiding overcrowding.
- 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.
- For the Sriracha aioli, combine mayonnaise, Sriracha sauce, lemon juice, and lemon zest in a mixing bowl. Whisk them together until smooth.
- Cut the fried egg rolls on the bias to create an attractive presentation and reveal the pickle inside.
- Serve the egg rolls immediately while hot and crispy with the Sriracha aioli on the side for dipping.
