Pickle Rolls Recipes

PICKLE EGG ROLLS

Steps:

• In a medium bowl, combine cream cheese with cheddar, bacon, and garlic powder. Season with salt and pepper and mix until fully combined.
• After you've halved your pickles, use a spoon to scoop out the seeds on both sides. Fill pickle with cream cheese mixture and join halves.
• Place an egg roll wrapper on a clean surface in a diamond shape and add stuffed pickle. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining pickles.
• In a large skillet over medium heat, heat remaining oil (it should reach 1" up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
• Garnish with chives and serve with Ranch dressing for dipping.

FRIED CHEESY PICKLES

Steps:

• Pour 2 inches oil into a large pot and heat to 360 degrees F. Line a plate with a paper towel.
• Stir together the ranch dressing and sriracha to taste in a bowl. Set aside.
• Drain the pickles and use a paper towel to pat off any excess moisture (I like to save the brine and use it again!). Wrap each pickle in a slice of cheese, then fold and roll the cheese-wrapped pickle in an egg roll wrapper. Fold up the left side, then the right and roll up tightly like a burrito, using a bit of water on your finger to seal the sides.
• Working in batches to not overcrowd the pot, fry the pickles until golden brown and crispy on all sides, 2 to 3 minutes. Transfer to the lined plate to drain and cool slightly. Slice in half crosswise and serve with the Sriracha ranch.

PICKLE ROLLUPS

Steps:

• Spread cream cheese over a meat slice to cover. Place a pickle piece on one end, and roll the meat up. Repeat with remaining ingredients. Cut into 1 1/2 inch pieces, and chill until ready to serve.

PICKLE ROLL UPS

Steps:

• In a small bowl, combine the cream cheese and the ranch seasoning.
• Set the ham out in a single layer. Pat dry with a paper towel.
• Spread the cream cheese mixture evenly over the slices of ham. Make sure to spread the mixture all the way out to the edges of the ham slices.
• Cut the ends off each pickle. Pat the pickles dry with a paper towel and set them on top of the cream cheese mixture.
• Tightly roll each pickle up in the ham. Use toothpicks to hold them closed if needed.
• Cut the ham rolls into 3/4-inch pieces. Place the pieces on a large plate or platter.
• Cover with plastic wrap and refrigerate until ready to serve.

HAM & PICKLE WRAPS

Steps:

• In a small bowl, combine cream cheese and dressing mix. Spread over ham slices. Place a pickle on each ham slice. Roll up tightly; wrap in plastic. Refrigerate for at least 1 hour or until firm. Cut each wrap into six slices.

JAPANESE PICKLE ROLL (HANDROLL, TEMAKISUSHI)

Steps:

• Just before rolling sushi, toast the nori by passing the shiny side over a high flame. The color of the nori will change from brownish black to dark green. (Without toasting, the nori will be gummy and hard to chew.) Cut toasted nori sheets in half crosswise.
• Lay a 1/2 a sheet of the nori, shiny side down on a counter. Combine the rice vinegar and water in a bowl, and moisten your hands with this hand vinegar to keep the rice from sticking to your hands as you work. Spread about 1 cup of the sushi rice on 3/4 of the nori closest to you, in a layer about 1/4 inch thick, spreading it to the edges. Lay 1/4 of the pickle slices across the center of the nori. Roll gently, using the fingers and palms of both hands. Eat immediately, without cutting, and serve the soy sauce as a dipping sauce. Yield: 4 servings, 4 rolls
• VARIATION: CONES
• As a variation, roll the nori, rice and ingredients into a cone shape and serve with dipping sauce.

PICKLE ROLL-UPS

Steps:

• For each roll-up, lay two slices of ham onto a cutting board and top with about a tablespoon of cream cheese.
• Sprinkle with paprika, dill (if using), and pepper. Place a pickle in the center and roll the ham around the pickles.
• Slice roll-up into four pieces. Repeat with remaining ingredients and serve immediately, with toothpicks if desired.

DILL PICKLE ROLL-UPS

Steps:

• Spread cream cheese over the corned beef. Line up two slices, overlapping the ends to seal them together. Place a pickle over the cream cheese on one end and roll up. Repeat with remaining pickles and corned beef. Cut each roll into slices to serve.

PICKLE ROLL UPS

Steps:

• Blot dry the ham and pickle.
• Spread the cream cheese on the ham slice.
• Place the pickle on the ham slice and roll up.
• Slice into rounds.