The crispy eggroll wrapper holds all of the gooey cheese and crisp pickled green beans in one handheld package, perfect for dipping or snacking.
Deep Fried Pickled Eggrolls
- 1 package egg roll wrappers
- 8 ounces cream cheese softened to room temperature
- 2 cups shredded Mexican cheese blend
- 1 jar Bolder Beans mild, medium or hot
- 1 bottle peanut oil
- Sriracha dipping sauce (optional)
- ranch dressing dipping sauce (optional)
Combine softened cream cheese and 2 cups of shredded Mexican cheese in a bowl and mix until combined.
Place an egg roll wrapper diagonally on a clean cutting board.
Place 3 Bolder Beans horizontally, just below the middle of the of the egg roll wrapper
Top green beans with several scoops of the cheese mixture. Add 3 more pickled green beans on top of the cheese mixture.
Fold up the bottom corner of the egg roll wrap and moisten the edges with a little water to seal the edges.
Fold right corner into the middle, and moisten the edges with a little water to seal the edges. Repeat for the left side.
Roll the bottom of the egg roll to the top, and seal the edges with a little water. Repeat until all of the cheese mixture is used up.
Heat peanut oil in a deep fryer to 375 degrees. If you do not have a deep fryer, place about 1" of peanut oil in a deep skillet over medium heat until it starts to bubble.
Add several egg rolls to the deep fryer and cook for 90 seconds on each side. Do not overcrowd deep fryer.
Place fried egg roll on a paper towel to absorb any extra oil.
Cut egg roll in half on the bias and serve immediately with Sriracha or Ranch dressing as a dipping sauce.