Have you ever craved the perfect blend of tangy, savory, and crispy in one bite? These dill pickle egg rolls deliver exactly that with a creative twist that will surprise and delight your taste buds. Imagine the flavors of a classic Reuben sandwich wrapped in a crispy egg roll wrapper and deep-fried to golden perfection. The combination of salty ham, creamy melted Swiss cheese, and the satisfying crunch of a dill pickle spear creates an irresistible flavor explosion that’s simultaneously familiar and innovative. These egg rolls make a fantastic appetizer for parties, game days, or any time you want to impress guests with something unexpectedly delicious. The best part? They’re straightforward to make, requiring just four main ingredients and about 25 minutes of your time.
Why This Recipe Works
The perfect balance of textures and flavors makes these dill pickle egg rolls so successful. The egg roll wrapper provides a satisfying crispy shell that gives way to the warm, gooey interior. The ham and Swiss cheese create a savory base that pairs beautifully with the tangy crunch of the pickle. Unlike traditional egg rolls, where the filling is chopped, these rolls maintain the integrity of each ingredient, allowing you to experience all the flavors distinctly in every bite. The simple preparation method means consistent results, even for novice cooks. These egg rolls are also incredibly versatile, as appetizers, snacks, or even a main dish when paired with a side salad. The combination is reminiscent of a Reuben sandwich but transformed into a fun, handheld format perfect for dipping in Russian or Thousand Island dressing.
Ingredients
- Egg roll wrappers – Provide the crispy exterior that holds everything together
- Ham slices – Deliver savory flavor and meaty texture
- Swiss cheese slices – Add creamy richness and mild nutty flavor
- Dill pickle spears – Create a tangy, crunchy center and signature flavor
- Vegetable oil – Enables deep frying for the perfect golden crispiness
Step-by-Step Instructions
Preparing the Egg Rolls:
- Lay an egg roll wrapper on a clean, flat surface with one corner pointing toward you (diamond position).
- Place a slice of ham diagonally across the center of the wrapper.
- Add a slice of Swiss cheese on top of the ham.
- Place a dill pickle spear in the center of the cheese.
Rolling the Egg Rolls:
- Begin folding by bringing the bottom corner (the one pointing toward you) up and over the filling.
- Fold in the right and left corners toward the center, creating an envelope shape.
- Dip your finger in water and moisten the remaining top corner of the wrapper.
- Roll tightly from the bottom up, sealing the moistened corner to complete the egg roll.
- Repeat with remaining ingredients until all egg rolls are assembled.
Frying the Egg Rolls:
- Heat vegetable oil in a deep fryer or large pot to 350°F.
- Carefully place 3-4 egg rolls into the hot oil, being careful not to overcrowd.
- Fry for 2-3 minutes, turning occasionally, until they reach a golden brown to dark brown color.
- Remove with a slotted spoon or spider strainer and place on paper towels to drain excess oil.
- Continue frying in batches until all egg rolls are cooked.
- Allow to cool slightly before serving, as the interior will be very hot.
Storage and Reheating Instructions
- Reheating: For best results, reheat in a 375°F oven for 10-15 minutes until crispy and heated through. Avoid microwaving as it will make them soggy.
- Refrigerator: Store cooled egg rolls in an airtight container for up to 3 days.
- Freezer: Uncooked assembled egg rolls can be frozen in a single layer, then transferred to a freezer bag for up to 1 month. Cooked egg rolls can be frozen for up to 2 weeks.
Crispy Ham and Dill Pickle Egg Rolls with Swiss Cheese
Ingredients
- 24 egg roll wrappers 1 pound
- 24 slices ham slices 1 pound
- 1 pound Swiss cheese slices
- 24 dill pickle spears
- vegetable oil for frying
Instructions
- Place on egg roll wrapper: ham, cheese, and pickle. Fold egg roll wrapper according to instruction on package. Place in hot oil, and deep fry until the roll is brown to dark brown.
- The amount of ingredients all depends on how many “pickles” you actually want to make. I usually buy the package of egg roll wrappers and than buy enough ingredients to complete the egg roll package. I make these, as I want them. Also, it is easy to make them one or two at a time just for a single person serving.
We make these at work too and serve them with bleu cheese Saracha. I’d prefer what the person said above and use ranch in place of the bleu cheese. Our jalapeño cream cheese wontons are great too. I’m not a fan of hot and spicey but these are perfect
We make these at work too and serve them with bleu cheese Saracha. I’d prefer what the person said above and use ranch in place of the bleu cheese. Our jalapeño cream cheese wontons are great too. I’m not a fan of hot and Spivey but these are perfect.
Yes, I agree with Carol…these are called ‘Frickles’ and I saw the recipe on Pinterest! I made them on New Years Eve! ….they were very good!
there is a very good dip for this all it is is ranch mixed with siracha sauce and instead of swiss i use havarti cheese very tasty!
Samantha I want to try these!
omg !! i love it lol ive never seen this one . sounds so good im going to do this one for sure lol !!! the name white trash sushi got me lol !!
This has been one of my favorite recipes that I have tried that was sent in by a reader.~Stephanie
Around Northern Michigan we call these “Frickles” – they are to die for!! When we eat them we dip them in Hidden Valley Ranch dressing made from the packet – the bottled stuff just doesn’t taste the same!! I just love these and I’m not even a pickle lover!
Whatever you call them, these are some of the best way to make pickles.
These are actually very, very, tasty. I only wished I had tried to make these sooner.