On a Roll for the Bowl

With football season coming to an end and the big game just a few weeks away, I wanted to share with you one of my new favorite appetizers. These fried pickles are crisp, tangy, gooey and dipped in a homemade sriracha herb ranch. These are a must for any big get together you have coming up!

For the pickles:

1 pkg. pickle spears, I prefer the Grillo brand

1 pkg. of sliced Havarti cheese

1 pkg. of egg roll wrappers

1 (48 oz.) vegetable oil

For the ranch dressing:

1 c. mayo 

½ c. buttermilk

½ tsp. dried minced onion

¼ tsp. celery salt

¼ tsp. garlic powder

¼ tsp. salt

¼ tsp. pepper

2 tbsp. flat leaf parsley, chopped

1 tbsp. dill, chopped

2 tsp. sriracha or more if you like heat

Instructions:

1. In a small bowl combine all ranch ingredients. Whisk until smooth. Refrigerate at least 30 minutes, but 1-2 hours is best. Pull the ranch out just before serving and taste. Add more sriracha, if desired. 

2. Take the pickles out of the container and pat dry with a paper towel. Place the egg roll wrappers in front of you at an angle. So one corner is pointing toward you and the other away. Place the pickle spear down the middle horizontally. Then, take one slice of Havarti and break it in half and place it over the pickle. 

3. Roll the eggroll like you roll a burrito. Fold the middle over, then tuck both sides and finish rolling. Dip your fingers in some water and wet the edge of the eggroll. Finish rolling it and press it tightly to seal. 

4. Repeat with the remaining pickles. 

5. Pour oil into a thick bottom pan or a Dutch oven pan and preheat over medium heat to 350 degrees. 

6. Cook the pickles until one side is golden brown then flip over until it's golden on the other side as well. 

7. Place cooked rolls onto a paper towel lined plate. Serve immediately.