Cheesy Dill Pickle Rolls
Serves: 12
  • 12 egg roll/spring roll wrappers
  • 8 large dill pickles, quartered lengthwise
  • 4 oz (or more!) cheese, sliced into 12 long strips (I used marble)
  • Ranch dressing, for dipping
  • Cooking spray (if baking)
  • Canola oil (if frying)
  1. In the middle of each wrapper, lay two strips of dill pickle with one strip of cheese. Roll it up, and brush water on the corners and sides to seal. If baking, place rolls on a lined baking sheet, and spray with cooking spray. Bake for 12-15 minutes, or until golden brown. If frying, heat canola oil to 350 degrees (either in a pot or deep-fryer) and fry until golden. Serve with ranch dressing for dipping.
Recipe by The Domestic Blonde at