Stuffed Pickle Egg Rolls

These crispy stuffed pickle egg rolls are filled with creamy crabmeat and crunchy pickles, offering a delicious and healthier twist on a classic appetizer.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 8 egg rolls

Course: Appetizer, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

For the filling

1 canned 6 ounce can fancy crabmeat, drained Use freshly drained crabmeat for best flavor.
4 ounces cream cheese, softened Let the cream cheese sit out to soften for easier mixing.
0.5 stalk celery, diced Provides crunch and freshness.
1 unit green onion, chopped Adds mild onion flavor.
1 tablespoon Worcestershire sauce Provides umami flavor.
0.5 teaspoon seafood seasoning (such as Old Bay®) Enhances flavor profile.

For assembly

8 whole dill pickles, halved lengthwise Use large, firm pickles for best results.
8 units egg roll wrappers Make sure they are at room temperature for ease of rolling.
Vegetable oil for frying Oil should be heated to 350°F (175°C) before frying.

Method

Preparation

In a mixing bowl, combine crabmeat, cream cheese, celery, green onion, Worcestershire sauce, and seafood seasoning. Stir until evenly combined.
Scoop out and discard the seeds from each pickle half to create 16 boats. Spoon a tablespoon of the cream cheese mixture into one pickle boat and top with the other half of the pickle to seal. Repeat with the remaining pickles.
Place an egg roll wrapper on a clean surface in a diamond shape with one corner facing you. Top with a stuffed pickle. Fold up the bottom half of the wrapper, tightly fold in the sides, and gently roll. Seal with a couple of drops of water.

Cooking

Heat oil in a deep fryer or a large saucepan to 350°F (175°C).
Place 4 egg rolls in the hot oil and cook until golden brown, about 5 minutes. Remove egg rolls using tongs and place them on a paper towel-lined plate. Repeat with remaining egg rolls.

Notes

Serve fresh and hot with a dipping sauce like ranch or Sriracha mayo. For a healthier version, serve with a mixed greens salad.