These baked “fried” pickles have all of the flavor and crunch of your favorite bar snacks without the deep-fried guilt. With a crispy egg roll wrapper surrounding melty Swiss cheese, ham, and a dill pickle, these are perfect for dipping into a creamy, spicy and smoky horseradish sauce. Make them for college football Saturday (go Blue!) or horde them all for yourself; either way ,you won’t regret spending the ten minutes it takes to put them together.
If I’m out at the kind of restaurant that specializes in cold beer and hot nachos and having every square inch of wall covered in televisions, chances are pretty high that I’m either going to order jalapeno poppers or fried pickles. I can’t help myself. Something about dipping a a crispy fried morsel into a creamy sauce gets me every time. At home, I wanted that same snack without using all the oil it takes to deep-fry something, so I decided to bake my own version. The results were just as crispy and delicious, with a minimal amount of effort.
The inspiration for these pickles, besides every sports bar that serves their own version, is something called the Ivan’s Pickle. It’s available at one of the ski “mountains” up in northern Michigan, and as a kid I ordered it with a hot chocolate when I came in for an afternoon ski break. It was incredibly simple, with a dill pickle wrapped in ham and swiss cheese, rolled up in an egg roll wrapper, and deep fried until it was hot and crispy.
It was simple enough to recreate, and baking them produced a surprisingly crispy and much healthier result. The only trick to the recipe is making sure that you wrap the egg roll wrappers tightly. Take one corner and fold it about two-thirds of the way up to the opposite corner, then fold the other two corners in on the sides. Wrap it up tightly, brush it with oil, and place them on a baking pan.I used safflower oil because I had it, but you could use any light oil.
I wanted something one step above bottled ranch dressing for the sauce. I have to give my husband credit for the idea, since he suggested using horseradish. A little mayonnaise, a little sour cream, and a bit of smoky paprika later, and I had a delicious sauce with just the right amount of smokiness and spice.
Just try to keep your hands off of these beauties once they come out of the oven. Or don’t, and let me know if you liked them!
- 6 dill pickle spears
- 12 pieces of thinly sliced ham
- 6 slices swiss cheese
- 6 eggroll wrappers
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon prepared horseradish
- ½ teaspoon smoked paprika
- ½ teaspoon lemon juice
- Preheat the oven to 425°F. Spray or lightly oil a baking pan. Lay the pickle spears on a paper towel and pat dry.
- Lay out an egg roll wrapper. Place two small, thin pieces of deli ham on the wrapper, followed by a slice of swiss cheese, and finally a pickle spear. Take the bottom corner of the wrapper and fold it about halfway up the wrapper. Press it down, then press the opposite corners on top of it, then roll the wrapper up. Use a bit of water to bind the edges of the roll together.
- Place the egg rolls on the baking sheet, then brush them with oil. Bake the egg rolls for 18 minutes, until wrappers are golden brown and crispy.
- To make the sauce, mix all of the ingredients together well.