Stuffed Pickle Egg Rolls
Description
These fried dill pickles stuffed with crab salad and encased in egg roll wrappers make for fun finger food and easy party conversation.
Ingredients
•
1 (6 ounce) can fancy crabmeat, drained
•
4 ounces cream cheese, softened
•
1/2 stalk celery, diced
•
1 green onion, chopped
•
1 tablespoon Worcestershire sauce
•
1/2 teaspoon seafood seasoning (such as Old Bay®)
•
8 whole dill pickles, halved lengthwise
•
8 egg roll wrappers
•
vegetable oil for frying
Directions
1
Combine crabmeat, cream cheese, celery, green onion, Worcestershire sauce, and seafood seasoning in a mixing bowl. Stir until evenly combined.
2
Use a spoon to scoop out and discard the seeds from each pickle half to create 16 boats. Spoon a tablespoon of cream cheese mixture into one pickle boat and top with the the other half of the pickle to seal. Repeat with remaining pickles and cream cheese mixture.
3
Place an egg roll wrapper on a clean surface in diamond shape with one corner facing you. Top with a stuffed pickle. Fold up bottom half of wrapper and tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and pickles.
4
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place 4 egg rolls in the hot oil and cook until golden brown, about 5 minutes. Remove egg rolls using tongs and place on a paper towel-lined plate. Repeat with remaining egg rolls.