We have a cute little restaurant here up North that is more fine dining than regular feeding trough. They have an appetizer they call fried cheesy pickles that is quite popular. It’s basically a dill pickle spear and a slice of havarti, wrapped in an egg roll wrapper and deep fried. Dipped in a sauce, it is heavenly.
There are other restaurants that have imitated the appetizer in the area and in the state as well. I wasn’t the first to try to copy this treat. I wouldn’t have have guessed the cheese used was havarti, but the menu gave it away. It can made with mozzarella as well, but havarti is a bit more creamy when melted.
For my first attempt I used havarti, and we loved them. But the second try I used mozzarella string cheese, already the shape I needed. They turned out great, and the SOTT gals loved them at the next birthday party. Even hubby adored them when I made the rest up when I got home. But we both agreed the havarti had been better. It’s a richer cheese that melts nicer.
The cheesy fried pickles are an incredibly simple appetizer. Drain the dill pickle spears well, drying them with paper toweling. Slice the havarti into long sticks about 1 inch by 4 or 5 inches; about as long as the dill spear. Open the egg roll wrappers and make sure the rest stay covered by a damp cloth while you’re rolling the egg rolls.
Take a sheet of egg roll and in the center lay the cheese, then the pickle spear on top.
Fold over one side, then fold over each end.
Use a small dish of water, dip two fingers into the water and moisten the remaining point of the egg roll, then roll up tightly. Done!
Do this for as many egg rolls as you wish, placing them on a plate without touching each other. With tongs, lower them one at a time into the heated oil and fry on each side about a minute. Remove from oil and place on paper toweling. Keep warm in the oven if you’re making a large batch. I use about two inches of oil in the pan and turn them once. Keep the burner on medium low once the oil is hot so the egg rolls brown slowly.
When you’ve fried all of the rolls, slice them on the bias, arrange them around a plate and place a small dish of dipping sauce on the plate. A nice honey mustard dip is what we use; the recipe is below as well as the egg roll recipe.
I usually use plain dill spears but you could vary and use kosher or spicy spears for a change. They are excellent served with a nice drink or beer. Their salt, cheesy goodness is a perfect treat for happy hour.
Cheesy Pickle Eggrolls
1 jar dill pickle spears, drained and blotted
Package egg roll wrappers
oil for frying
Dry the pickles and cut cheese sticks about 1″ wide and the same length as the pickle spears.
Place an egg roll wrapper on a flat surface. Layer the cheese, then the pickle spear on top, across the center at an angle. Folde one side over, then both ends over. Dipping two fingers in some water, moisten the remaining flap of the wrapper, then roll up. Set aside on a plate.
When you’ve made as many egg rolls as you wish, heat oil in a small sauce pan or a deep fryer. Use tongs and fry one roll at a time, turning if necessary until evenly browned. Keep warm in oven on a plate until all egg rolls are fried.
Cut each on a bias and arrange with a dish of honey mustard (recipe below) on a serving platter.
Honey mustard dip:
1/2 cup mayonnaise
2 tablespoons prepared yellow mustard
1 tablespoon dijon mustard
2 tablespoons honey
2 teaspoons lemon juice
Combine and serve with egg rolls. Makes 3/4 cup.
inspired by The Toasted Frog Restaurant