Air Fryer Pickle Egg Rolls
These Air Fryer Pickle Egg Rolls are a fun, crispy, and tangy appetizer. Dill pickle spears are wrapped in egg roll wrappers with a creamy cheese filling and air fried to golden perfection. They're quick, easy, and perfect for dipping.
Equipment
- Air fryer
- Mixing bowl
- Pastry brush or oil sprayer
- Wire cooling rack
Ingredients
- 8 each dill pickle spears medium size, patted very dry with paper towels
- 4 oz cream cheese softened to room temperature
- 1/2 cup shredded cheddar cheese mild or sharp
- 1 tbsp fresh dill finely chopped, or 1 tsp dried dill weed
- 1/2 tsp garlic powder
- 8 each egg roll wrappers square, about 6-inch size
- 1 tbsp water for sealing wrappers
- 1 tbsp neutral oil like avocado or canola, for brushing
- Ranch dressing for serving
Instructions
- In a medium bowl, combine the softened cream cheese, shredded cheddar, fresh dill, and garlic powder. Mix thoroughly until smooth and well-combined. This creamy, tangy filling is the secret glue that holds everything together and balances the pickle's acidity.
- Lay one egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Place about 1 tablespoon of the cheese mixture in the center. Pat a pickle spear completely dry one more time, then place it horizontally on top of the cheese. Trust me, drying the pickle is the most crucial step for a crisp wrapper.
- Fold the bottom corner of the wrapper up and over the filling. Fold the left and right corners inward toward the center. Brush the remaining top corner with a little water using your finger. Roll the bundle upward tightly, pressing to seal. The final shape should be a neat, tight cylinder. Repeat with remaining wrappers.
- Preheat your air fryer to 375°F (190°C) for 3 minutes. Lightly brush or spray each egg roll with a thin layer of neutral oil. This promotes even browning and crispiness. Arrange them in the air fryer basket in a single layer, ensuring they are not touching. You will likely need to cook in batches.
- Air fry for 10-12 minutes, flipping halfway through, until the wrappers are deeply golden brown and crispy all over. The filling will be hot and melted. Let them cool on a wire rack for 3-4 minutes before serving—this allows the wrapper to crisp up further and prevents burnt mouths!
Notes
Chef's Tips:
• For extra crispiness, let the assembled, unbaked egg rolls sit in the fridge for 15 minutes before air frying.
• Do not overfill the wrappers, as the cream cheese can ooze out during cooking.
• Serve immediately with ranch, spicy mayo, or even thousand island dressing.
Food Safety:
• Ensure cream cheese is not left at room temperature for more than 2 hours total.
• Cook egg rolls to an internal temperature of 165°F to ensure food safety.