Pickle-Filled Egg Rolls

crispy egg rolls are packed with a tangy, crunchy pickle filling that adds a fun twist to a classic favorite. Perfect as a snack or appetizer, they’re easy to make and sure to impress your guests.

Cooking Techniques

Make sure the egg roll wrappers are sealed tightly to prevent filling from leaking.
Fry in hot oil for a crispy texture but avoid overcrowding the pan to keep the temperature consistent.
Drain cooked egg rolls on paper towels to remove excess oil and keep them crisp.

Ingredients 0/9

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®) 8 whole dill pickles, halved lengthwise 8 egg roll wrappers vegetable oil for frying

Why This Dish Is A Crowd Favorite

These egg rolls offer a fun twist on a classic favorite by adding a tangy, crunchy surprise inside. The combination of savory filling and zesty pickles creates a burst of flavor in every bite. They are perfect for snacking or serving at parties.

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, making little pickle boats. Fill each one with about a tablespoon of the cream cheese mixture, then press the other half of the pickle on top to seal it.

Step 2

Lay an egg roll wrapper on a clean surface so it looks like a diamond, 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 tightly. Roll it up gently and seal the edge with a few drops of water. Keep going until all the pickles are wrapped.

Step 3

Heat some oil in a deep fryer or a large pot to around 350°F (175°C). Carefully add a few egg rolls at a time and fry them until they’re golden brown, which should take about 5 minutes. Use tongs to remove them and let them drain on paper towels. Repeat with the rest, and enjoy!

155

people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

What To Serve With This Dish

Serve with a side of sweet chili sauce or spicy mustard for dipping. They pair well with a fresh green salad or a bowl of hot soup for a complete meal. These egg rolls are also great as finger food at gatherings.

How To Refrigerate This Dish

Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to restore crispiness instead of microwaving. Avoid freezing, as the texture of the pickles may change.

Frequently Asked Questions

Can I use imitation crab meat instead of fancy crabmeat?

Yes, imitation crab meat can be used, but it may alter the flavor slightly.

How do I prevent the egg roll wrappers from tearing?

Keep the wrappers covered with a damp towel while working to prevent them from drying out and becoming brittle.

Can I bake these instead of frying?

Yes, you can bake them at 400°F (200°C) for about 15-20 minutes until golden and crispy.

What can I use if I don’t have seafood seasoning?

A mix of Old Bay seasoning or a combination of paprika, celery salt, and cayenne pepper works well.

How do I store leftover egg rolls?

Store them in an airtight container in the refrigerator for up to 2 days and reheat in an oven or air fryer for best results.

Can I prepare the filling ahead of time?

Yes, the filling can be made a day in advance and refrigerated until ready to use.

What type of pickles work best for this recipe?

Whole dill pickles that are firm and not too soft work best to hold the filling.

How much oil should I use for frying?

Use enough oil to submerge the egg rolls, about 2-3 inches deep, for even frying.