How To Make Pickle Egg Rolls

You’ve seen deep-fried Oreos, deep-fried twinkies, and deep-fried doughnuts. But have you seen a deep-fried pickle egg roll? This might be the next State Fair contender – an egg roll filled with pickles, cheese, and bacon. The good news is, you don’t have to wait for the Fair.  With this simple recipe, you can enjoy this dill-icious goodness anytime. 


  • 12 egg roll wrappers
  • 12 whole pickles, sliced in half
  • 4 oz. cream cheese, softened 
  • 1 c. shredded Cheddar
  • 8 slices bacon, cooked and crumbled
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • Vegetable oil
  • 1 tsp. Chopped chives
  • Ranch dressing


  1. In a medium bowl, combine cream cheese, cheddar cheese, bacon, and garlic powder. Season with salt and pepper and mix until fully combined.
  2. Cut pickles in half lengthwise and use a spoon to scoop out the seeds. Fill both sides of the pickle with cream cheese mixture and join halves.
  3. Lay an egg roll wrapper in a diamond shape and add a stuffed pickle. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple of drops of water. Repeat with remaining pickles.
  4. In a large skillet over medium heat, heat oil until it starts to bubble. Add egg rolls and fry until golden. Transfer to a paper towel-lined plate.
  5. Garnish with chives and serve with Ranch dressing for dipping.

Want more pickle-centric recipes? Watch our latest video here:

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