Savory Pickle-Stuffed Egg Rolls: A Tasty Twist!

Step 1

Mix together crabmeat, cream cheese, crunchy celery, fresh green onion, zesty Worcestershire sauce, and flavorful seafood seasoning in a bowl, ensuring everything is thoroughly combined.

Step 2

Prepare the pickle boats by hollowing them out and removing the seeds, creating 16 vessels. Fill each boat with a generous spoonful of the cream cheese mixture, then cap it with the other pickle half to secure the filling. Repeat this process for all pickles.

Step 3

Lay an egg roll wrapper in a diamond shape on a clean surface, positioning one corner towards you. Place a stuffed pickle at the base of the wrapper. Fold the bottom half of the wrapper up and tightly fold in the sides, rolling it gently and sealing it with a touch of water. Repeat this step for the remaining wrappers and pickles.

Step 4

In a deep-fryer or large saucepan, heat oil to 350 degrees F (175 degrees C). Carefully fry 4 egg rolls at a time until they turn a beautiful golden brown, which usually takes around 5 minutes. Use tongs to transfer the crispy egg rolls to a plate lined with paper towels. Repeat the frying process for the rest of the egg rolls.