Molly Yeh’s Fried Cheesy Pickles

By Angelika Hanna

These spring roll wrappers are so different from any other I have ever tasted – but in a good way!


Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

Yield: 10 wrappers

Cuisine: Fusion, Vegetarian

Author: Angelika Hanna / Zest4Food


  • Canola oil
  • 10 sheets Egg Roll pastry wrappers
  • 10 dill pickle spears
  • 10 slices Havarti cheese

For the dipping:

  • 1 cup Ranch dressing
  • Sriracha, to taste


  1. Pour 2 inches oil into a large pot and heat to 360 degrees Fahrenheit on a deep-frying thermometer.
  2. Drain the pickles and use a paper towel to pat off any excess moisture. Wrap each pickle in a slice of cheese. Fold and roll the cheese-wrapped pickle in an egg roll wrapper sheet. Fold up the left side, then the right side and roll up tightly like a burrito, using a bit of water on your finger to seal the sides.
  3. Work in batches. Don’t overcrowd the pot. Fry the pickles until golden brown and crispy on all sides, about 2-3 min.
  4. Transfer to a baking rack to drain and cool slightly.

For the dipping:

Stir together in a bowl the Ranch dressing and Sriracha to taste.


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