Today is National Toasted Almond Day. But, you know what is better than toasted almonds…a Toasted Pickle (with cheese!).
The Toasted Frog:
1 jar dill pickle spears, drained and blotted
pkg egg roll wrappers
oil for frying
Dry the pickles and cut cheese sticks about 1″ wide and the same length as the pickle spears.
Place an egg roll wrapper on a flat surface. Layer the cheese, then the pickle spear on top, across the center at an angle. Fold one side over, then both ends over. Dipping two fingers in some water, moisten the remaining flap of the wrapper, then roll up. Set aside on a plate.
When you’ve made as many egg rolls as you wish, heat oil in a small sauce pan or a deep fryer. Use tongs and fry one roll at a time, turning if necessary until evenly browned. Keep warm in oven on a plate until all egg rolls are fried.
Cut each on a bias and arrange with a dish of honey mustard on a serving platter.
Honey mustard dip:
1/2 cup mayonnaise
2 tablespoons prepared yellow mustard
1 tablespoon Dijon mustard
2 tablespoons honey
2 teaspoons lemon juice
Combine and serve with egg rolls. Makes 3/4 cup.
see more: http://meladycooks.com/2013/04/04/cheesy-pickle-egg-rolls/