Mini Dill Pickle Egg Rolls

These Mini Dill Pickle Egg Rolls are just plain awesome. You need to try them to understand. One of the easiest and tastiest appetizers ever.

Mini Dill Pickle Egg Rolls

I love serving finger foods for the big game on Sundays. I seem to always serve the same appetizers though. Chicken Wings, Nachos, Queso Dip, etc. But this year I decided to make these awesome Mini Dill Pickle Egg Rolls.

Now when I say awesome, I mean delicious, fabulous, can’t stop eating them kinda awesome. I asked my wife and mom to do a taste test so I knew they were ready and before you knew it, they had already eaten a few each!

While I recommend serving these dill pickle egg rolls with some ranch for dipping, you can eat them as-is or use any kinda dipping sauce you want. No matter what you decide to use, you will absolutely love these dill pickle egg rolls.

Mini Dill Pickle Egg Rolls

Biting into these egg rolls, the first thing you will taste is the dill pickle, then the bacon then the garlic powder.

At least that’s what I think. Others may think differently. No matter what you taste first, these dill pickle egg rolls are to die for. Trust me.

Alternatively, you can also use full-size wonton wrappers or egg roll wrappers. You will need to adjust the amount of filling you use depending on the size of the wrapper.

Cooking time should not change much either. As long as they are golden brown you are good to go.

Mini Dill Pickle Egg Rolls

I would let the oil heat to at least 350°F before frying the egg rolls. If you put them in before then they will most likely get oil logged and taste way too greasy. This is where a candy thermometer comes in handy!

Mini Dill Pickle Egg Rolls

While you can pretty much use any brand of cream cheese, I highly recommend you use Philadelphia brand cream cheese. You will taste the difference.

philadelphia cream cheese

If you’ve ever wondered what part of the pig Bacon comes from check out the picture below. Surprised?

Pork Cuts Diagram

If you struggle to make bacon perfectly, I’ve put together a short tutorial on How to Make Perfect Bacon – 3 Ways. Check it out!

Mini Dill Pickle Egg Rolls

When it comes to Deep Frying food you want to choose an oil that has a high smoke point and is neutral in flavor so it won’t affect the flavor of whatever you are frying. Vegetable Oil, Corn Oil, Canola Oil and Peanut Oil are some of the more popular and affordable options.

You will need the following ingredients to make this Dill Pickle Egg Rolls recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.

  • Wonton Wrappers
  • Dill Pickles
  • Cream Cheese – I use Philadelphia brand cream cheese
  • Cheddar Cheese
  • Bacon
  • Garlic Powder
  • Salt
  • Ground Black Pepper
  • Vegetable oil
  • Ranch dressing – for serving
  1. In a medium bowl, combine cream cheese, dill pickles, cheddar, bacon, and garlic powder. Season with salt and pepper and mix until fully incorporated.
    Mini Dill Pickle Egg Rolls
  2. Place an egg roll wrapper on a clean surface and add about 1 tablespoon of cheese mixture.
    Mini Dill Pickle Egg Rolls
  3. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple of drops of water. Repeat until mixture or wonton skins are gone.
    Mini Dill Pickle Egg Rolls
  4. In a large skillet over medium heat, heat oil until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool.

Printable Recipe Card

Mini Dill Pickle Egg Rolls

Mini Dill Pickle Egg Rolls

These Mini Dill Pickle Egg Rolls are just plain awesome. You need to try them to understand. One of the easiest and tastiest appetizers ever.
4.50 from 6 votes
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course Appetizers
Cuisine American
Servings 24 Mini Egg Rolls
Calories 121 kcal

Equipment

  • Deep Fryer
  • Bowl for Mixing

Ingredients
 

  • 1 pkg Wonton Wrappers
  • 1 Cup Dill Pickles, diced
  • 4 oz Cream Cheese, room temperature
  • 1 Cup Cheddar Cheese, shredded
  • 8 slices Bacon, cooked and crumbled
  • 1 Tsp Garlic Powder
  • Salt and Pepper, to taste
  • Vegetable oil, for frying
  • Ranch Dressing, for dipping

Instructions
 

  • In a medium bowl, combine cream cheese, dill pickles, cheddar, bacon, and garlic powder. Season with salt and pepper and mix until fully incorporated.
  • Place an egg roll wrapper on a clean surface and add one tablespoon of the cheese mixture.
  • Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple of drops of water. Repeat until mixture or wonton skins are gone.
  • In a large skillet over medium heat, heat oil until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool.

Nutrition

Calories: 121kcalCarbohydrates: 11gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 17mgSodium: 252mgPotassium: 48mgFiber: 1gSugar: 1gVitamin A: 127IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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4 Comments

  1. Cheryl says:

    When do you add the pickles ??

    1. Thanks for pointing that out. I’ve amended the instructions. Enjoy!

  2. Brandi says:

    Oh my gosh, I stood at the table eating one after the other. They’re fantastic also dipped.

  3. Maximillian says:

    Made these for the buddies and they went so fast.

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