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Stuffed Pickle Egg Rolls
Stuffed Pickle Egg Rolls
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Crab-stuffed dill pickle egg rolls: a fun and tasty party appetizer!
Ingredients:
  • 1 (6 ounce) can fancy crabmeat, drained
  • 4 ounces cream cheese, softened
  • 0.5 stalk celery, diced
  • 1 green onion, chopped
  • 1 tablespoon Worcestershire sauce
  • 0.5 teaspoon seafood seasoning (such as Old Bay®)
  • 8 whole dill pickles, halved lengthwise
  • 8 egg roll wrappers
  • vegetable oil for frying
Instructions:
  • Mix together the crabmeat, cream cheese, celery, green onion, Worcestershire sauce, and seafood seasoning in a bowl until well blended.
  • Using a spoon, hollow out the seeds from each pickle half to make 16 boats. Fill one pickle boat with a tablespoon of cream cheese mixture and cover with the other half to seal. Repeat with the rest of the pickles and cream cheese mixture.
  • Lay an egg roll wrapper on a clean surface in a diamond shape with one corner pointing towards you. Place a stuffed pickle on top. Fold the bottom half of the wrapper up and tightly fold in the sides. Roll gently and seal with a few drops of water. Repeat with the rest of the wrappers and pickles.
  • Preheat oil to 350 degrees F (175 degrees C in a deep-fryer or large saucepan. Fry 4 egg rolls until crispy and golden, approximately 5 minutes. Use tongs to transfer them to a paper towel-lined plate. Repeat with the remaining egg rolls.

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