Print Recipe

Deep Fried Pickled Eggrolls

Prep Time20 mins
Cook Time3 mins
Total Time23 mins
Course: Appetizer
Cuisine: American, Holiday
Servings: 12 people


  • 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.