Ham and pickle roll up egg rolls: The craziest, best flavor combination made into an egg roll. Yasss!

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 to make ham and pickle roll ups: And then make them into egg rolls!

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

See original recipe for pickle rollups.

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. 

How to make ham and pickle roll up egg rolls. Click through for recipe!

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)

Ham and pickle roll ups - made into egg rolls! Click through for recipe.

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.

Ham and pickle roll up egg rolls: Make these unique egg rolls today!

Other Egg Roll/Wonton Wrapper Recipes

Now that you’ve got the hang of using egg roll wrappers, try another recipe:

Ham and pickle roll up egg rolls: The craziest, best flavor combination made into an egg roll. Yasss!

Ham And Pickle Roll Up Egg Rolls

Yield: 12 egg rolls
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

I served these egg rolls with a side of Dorothy Lynch Dressing & Condiment - a sweet and creamy dressing that serves as a great dip for fried foods.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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!
  4. 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).
  5. 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.
  6. Repeat until all egg rolls are cooked and serve hot with your choice of dipping sauce.

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