Ham And Pickle Roll Up Egg Rolls
How do you make ham and pickle roll ups even more delicious?
Make them into egg rolls!
Let’s back up: If you’re not familiar, ham and pickle rollups are an unusual but absolutely addictive combination of dill pickles, cream cheese, and deli ham.
Ham and pickle roll ups are popular in Minnesota and throughout the Midwest (we sometimes call them “Minnesota sushi”) – but I think they may be catching on elsewhere.
Typically, they are rolled up and cut into bite-sized coins.
But with this recipe, they’re uncut and wrapped in an egg roll wrapper and fried in oil.
How Do You Make Ham and Pickle Roll Ups?
First, let’s go over how to make classic ham and pickle roll ups (the non-egg roll version):
- Gather 3 ingredients: Pickle spears, cream cheese, and thin-sliced deli ham
- Lay ham slice (or slices) in front of you
- Spread ham slices with cream cheese
- Lay a pickle on one side and roll up
- Slice and serve, or leave unsliced if you’re making egg rolls
If you’re making them into egg rolls, you simply wrap the pickle roll up in an egg roll wrapper.
Note: You may need to cut off a bit of the end of the pickle to ensure it fits into the egg roll.
Ham And Pickle Roll Up Egg Rolls: What You’ll Need
You’ll need 5 low-cost ingredients to make these egg rolls:
- Kosher dill pickle spears (no fancy pickles needed)
- Cream cheese
- Thinly-sliced ham
- Egg roll wrappers
- Cooking oil (canola, vegetable or peanut oil work well)
Using Egg Roll Wrappers
Don’t let egg roll wrappers intimidate you!
They’re flexible and easy to work with.
You can find them in the produce section of the grocery store – often near the mushrooms and kimchi. Look for Nasoya, Melissa’s or Frieda’s egg roll wrappers. They typically cost around $3.50 per package.
Since egg roll wrappers tend to dry out if left on the counter too long, it’s important to cover ready-to-fry egg rolls with a damp paper towel.
Other Egg Roll/Wonton Wrapper Recipes
Now that you’ve got the hang of using egg roll wrappers, try another recipe:
- Basic egg rolls
- Banana-Nutella egg rolls
- Deep fried candy bars (Minnesota State Fair-inspired)
- Asparagus-cream cheese wonton fries
- Cheesy hot dog wontons
- Buffalo chicken wontons
- Mango chicken wontons
- Turkey and cranberry wontons
- Shrimp and cream cheese firecrackers
- Crispy wonton crackers
- Mozzarella sticks
- 12 dill pickle spears
- 8-ounce package cream cheese
- 9-ounce package thin sliced deli ham
- 12 egg roll wrappers
- Canola or peanut oil, for frying
- Assess the size of your deli ham slices. If they're small, thin, and round, you may need to use 3 slices (like I did) to fully wrap around the pickle spears. If your slices are larger, one slice may do to envelop the pickle spears.
- Make ham and pickle rollups: Lay ham slices on the cupboard in front of you. Spread a generous layer of cream cheese on top of the ham. Lay a pickle spear on one edge of the ham slices, and roll. Repeat with remaining pickles. Set aside.
- Assemble egg rolls: Lay egg roll wrapper in front of you in a diamond shape. Place pickle roll near the bottom of the diamond, and roll up, folding in the edges when you come to them. You may need to cut a bit of the pickle edge off if it is too large for the wrapper. You don't want any pickle poking out!
- Fry egg rolls: Heat 2 to 3 inches of oil in a deep, heavy-bottomed pot. If you have a food thermometer, heat oil to 350F. Otherwise, you can just turn the heat on high until the oil is hot enough to make the egg roll wrapper sizzle (dip the edge of one egg roll in the hot oil to test).
- Fry 2 egg rolls at a time, turning to ensure that all sides get evenly cooked. Take them out once they are golden brown, and transfer to a paper towel-lined plate to absorb excess oil.
- Repeat until all egg rolls are cooked and serve hot with your choice of dipping sauce.