Fried Pickle Egg Rolls

Serving Size 12

Prep Time 20 mins

Cook Time 20 mins

Difficulty Easy

Ingredients

Inspired by: Food Network and Feasting at Home

  • Flavorless oil, for deep-frying
  • 24 dill pickle spears 
  • 24 slices of any vegan cheese 
  • 24 egg roll wraps

Vegan Ranch Dip 

  • 1 package of Nasoya Silken Tofu
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 2 fat garlic cloves
  • 1 rounded teaspoon onion powder
  • 1 teaspoon salt
  • 1 1/2 tablespoons apple cider or sherry vinegar
  • 1 tablespoon nutritional yeast 
  • 1/4–1/2 cup fresh herbs- dill, basil, Italian parsley, or cilantro or a blend 
  • 1 teaspoon crushed peppercorns

Preparation

  1. Pour 2 inches oil into a large pot and heat to 360 degrees F. Line a plate with a paper towel.
  2. Drain the pickles and use a paper towel to pat off any excess moisture. Wrap each pickle in a slice of vegan cheese, then fold and roll the cheese-wrapped pickle in an egg roll wrapper. Fold up the left side, then the right and roll up tightly like a burrito, using a bit of water on your finger to seal the sides.
  3. Working in batches to not overcrowd the pot, fry the pickles until golden brown and crispy on all sides, 2 to 3 minutes. Transfer to the lined plate to drain and cool slightly

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