Stuffed Pickle Egg Rolls

These fried dill pickles stuffed with crab salad and encased in egg roll wrappers make for fun finger food and easy party conversation.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 139 Calories

Ingredients

• vegetable oil for frying
• 4 ounces cream cheese, softened
• 1 tablespoon Worcestershire sauce
• 1 green onion, chopped
• ½ teaspoon seafood seasoning (such as Old Bay®)
• 8 egg roll wrappers
• ½ stalk celery, diced
• 1 (6 ounce) can fancy crabmeat, drained
• 8 whole dill pickles, halved lengthwise

Recipe Instructions

Step 1

Combine crabmeat, cream cheese, celery, green onion, Worcestershire sauce, and seafood seasoning in a mixing bowl. Stir until evenly combined.

Step 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.

Step 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.

Step 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.