Description
What started as a college kitchen accident turned into the ultimate party snack. These Stuffed Pickle Eggrolls are crisp, creamy, smoky, and just the right kind of weird—in the best way. Briny dill pickles, rich cream cheese, bacon, and melty cheese tucked inside a crunchy wrapper? Yes, please! Whether you’re air frying on a weeknight or deep frying for the big game, these rolls will steal the show. It’s crunch-meets-creamy-meets-wow. Get ready to impress—one bite and you’re hooked.
Ingredients
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6 large dill pickles, halved and cored
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4 oz cream cheese, softened
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½ cup shredded cheese (cheddar, mozzarella, or both)
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¼ cup real bacon bits
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½ tsp each garlic & onion powder
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Eggroll wrappers (1 per pickle half)
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Oil for frying or spray for air frying
Instructions
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Prep pickles: Slice lengthwise, scoop seeds, and pat dry.
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Make filling: Mix cream cheese, cheese, bacon, spices, and chopped pickle cores.
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Stuff: Spoon filling into pickle halves. Freeze 15 mins.
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Wrap: Roll each in eggroll wrapper, sealing with water.
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Cook:
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Air fryer: 375°F, 8–10 mins, flip halfway.
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Deep fry: 350°F oil, 3–4 mins until golden.
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Notes
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Pat pickles dry—wet ones = soggy rolls!
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Freeze filled pickles before wrapping.
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Re-crisp leftovers in the air fryer or oven.
- Prep Time: 15 mins
- Cook Time: 10 mins
Nutrition
- Calories: 120 kcal per roll
- Fat: 9g
- Carbohydrates: 6g
- Protein: 4g