My favorite restaurant in the town I used to live in served an appetizer called Fried Cheesy Pickles. They served lots of wonderful food, but this dish was unique and I have not found anything like it elsewhere. Recently I’ve ordered fried pickles when going out and have been thinking about these pickles from a past life….
And then the other day it hit me–make them yourself, dork!
Can you guess where this is going? 
I hopped over to the store and picked up just a few items, brought them home and soon was munching on my own tasty version of Fried Cheesy Pickles. And now, I shall share them with you. 
Ingredients (how much of each really depends on how many wrapped pickles you want to make):
-Egg Roll Wrappers
-Dill Pickle Spears
-Havarti Cheese
-Peanut Oil
-Srirancha (Hot Sauce – totally optional)
-Ranch Dressing (For dipping)
Method:
1. – Fill sauce pot (or deep fryer) with peanut oil and heat to 375 degrees. I use just enough so the pieces I am frying can be fully submerged.
2. – While oil is heating, slice cheese into 1/4 – 1/2 inch “sticks” about 3-4 inches long.
3. – Take one pickle spear and one cheese stick and place them diagonally on one egg roll wrapper, 
so their ends point to the corners of the square.
4. – Wrap and seal the egg roll skin around the pickle and cheese. I use a dab of pickle juice to moisten the corner of the egg roll wrapper so it sticks and seals together, but water will do as well.
5. – Repeat this procedure until you have the number of pickle wraps that you want.
6. – Drop several pickle wraps into heated peanut 
oil, cooking for about 4 minutes or until golden brown. Be sure not to put too many pickles into the oil at once, they should all have room to move a little.
7. – Remove to a plate covered in a paper towel to drain excess oil and cool while cooking the rest of the pickles.
8. – Mix a few drops of Srirancha in with ranch dressing to make your dipping sauce and serve with
pickles immediately!
