Molly Yeh Makes Cheesy Fried Pickles

Ingredients

• 12 pieces Dill Pickle Spears (extra‑crisp spears; keep brine for later use)
• 6 slices Havarti Cheese (cut each slice in half to wrap each pickle)
• 12 pieces Egg Roll Wrappers (refrigerated section; use one wrapper per pickle)
• 2 cups Canola Oil (for deep frying; heat to 350°F)
• 2 tablespoons Water (to wet and seal wrapper edges)
• 0.5 cups Ranch Dressing (store‑bought or homemade)
• 2 tablespoons Sriracha Sauce (adjust to taste)

Instructions

1. Drain Pickles

   Remove the dill pickle spears from the jar and set the brine aside for later use.

   Time: PT2M

2. Pat Dry

   Lay the spears on paper towels and gently pat them dry to eliminate excess moisture.

   Time: PT2M

3. Slice and Wrap Cheese

   Cut each Havarti slice in half. Place a half‑slice around each pickle spear, pressing gently so the cheese adheres.

   Time: PT3M

4. Prepare Egg Roll Wrappers

   Lay an egg‑roll wrapper on a clean surface in a diamond orientation.

   Time: PT2M

5. Assemble and Seal

   Place the cheese‑wrapped pickle on the lower edge of the wrapper. Roll tightly, wetting the top edge with water, then fold the side edges toward the center and continue rolling until sealed.

   Time: PT4M

6. Make Sriracha Ranch Dipping Sauce

   In a small bowl, combine ranch dressing with sriracha sauce; stir until smooth. Adjust heat to taste.

   Time: PT2M

7. Heat Oil

   Pour canola oil into the deep skillet to a depth of about 2 inches. Heat over medium‑high until it reaches 350°F.

   Time: PT3M

   Temperature: 350°F

8. Fry the Rolls

   Carefully lower the assembled rolls into the hot oil. Fry 2‑3 minutes per side, turning with tongs, until golden brown and crisp.

   Time: PT8M

   Temperature: 350°F

9. Drain and Cool

   Remove the fried rolls with tongs and place on a wire rack to drain excess oil and cool slightly.

   Time: PT2M

10. Slice and Serve

    Using a sharp knife, cut each roll on a bias (diagonal) to create bite‑size pieces. Serve immediately with the sriracha ranch dip.

    Time: PT2M

Nutrition Facts

Calories

200

Protein

5g

Carbohydrates

12g

Fat

15g

Fiber

1g