Egg roll wrappers

Pickles, sliced in half

Cream cheese, softened

Shredded cheddar cheese

Garlic powder

Kosher salt

Freshly ground black pepper

Vegetable oil (for frying)

Chopped chives (for garnish)

Ranch dressing (for dipping)

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Make the Filling: In a medium bowl, combine softened cream cheese, shredded cheddar, garlic powder, salt, and pepper. Mix until smooth.
Prepare the Pickles: Slice each pickle in half lengthwise and scoop out the seeds. Fill the cavity of one half with the cream cheese mixture, then sandwich the other half on top.
Wrap the Pickles: Place an egg roll wrapper in a diamond shape. Place a stuffed pickle in the center, fold the bottom corner over, fold in the sides, roll tightly, and seal with water. Repeat for remaining pickles.
Fry the Egg Rolls: Heat 1 inch of vegetable oil over medium heat. Fry egg rolls in batches until golden and crispy, about 1 minute per side. Drain on paper towels.
Serve: Garnish with chopped chives and serve warm with ranch dressing.

Spicy twist: Add diced jalapeños or hot sauce to the filling.

Vegetarian version: Skip savory mix-ins for a plain cheese filling.

Try different cheeses like pepper jack or mozzarella.

Mini version: Use mini pickles (cornichons).

Bake at 400°F for 15–20 minutes instead of frying.

Air fryer method: 375°F for 10–12 minutes, flipping halfway.

Brush with beaten egg before frying or baking for extra crunch.

Add dry ranch seasoning or a touch of honey for flavor variations.

Swap dipping sauce: garlic aioli, spicy mayo, chipotle ranch, or honey mustard.