Pickle Bacon Egg Rolls with Cheese Curds (Deep-Fried Appetizer)
These pickle bacon egg rolls are one of the top sellers on my food truck menu—and for good reason. Crispy bacon, briny dill pickles, and melty dill cheese curds are wrapped in egg roll wrappers and fried until golden and crunchy.
It’s that salty, tangy, cheesy combination with the perfect crisp bite that makes them impossible to resist.
They’re perfect for game day, a quick afternoon snack, or when I feel like surprising my kids with something a little extra from the kitchen.
Why My Customers Love Them (And You Will Too)
I can’t count the number of these we’ve sold—or the number of times we’ve completely run out of pickles because of them. They’re a fan favorite on Clyde, and there’s a good reason for that.
When people are craving bold flavor, fast comfort food, and that perfect cheese pull with just the right hit of salt and tang, these deliver every single time.
On the food truck, we call them P.B.R. Rolls—because they’re loaded with pickles and bacon and served with ranch. Simple. Memorable. And absolutely addictive.
Some customers like to turn up the heat and order them with a side of Clyde’s Sauce—my version of a smoky, spicy chipotle mayo that takes them to a whole new level.
Ingredients You’ll Need
This is a simple appetizer and easily made when you have the right ingredients on hand, which by the way, who doesn’t have pickles in their fridge?? Or cheese curds?
I’m part Norwegian, so we have an entire part of our fridge dedicated to cheeses of all types! I think cheese is God’s gift to humanity. Oh, and bacon.
Here’s what you need to make these crunchy and tasty deep fried Pickle egg rolls.
Ingredients needed:
- 1 bag Dill Cheese Curds
- 1-jar Pickles (Spears work best)
- 1 pack Egg-roll wrappers
- 4-6 strips of Bacon (cooked and chopped)
- 3-5 cups Oil (for frying, vegetable, canola, peanut oil)
- Dipping Sauce (Ranch or spicy mayo)
Equipment needed:
- Pastry Brush
- Frying pan or deep fryer
- Theremometer (to check the oil temperature)
- Tongs
- Knife
How to Make Pickle Bacon Egg Rolls
These are easy once you have the rolling part figured out…. my daughter and I have had our fair share of blowouts while making them on the food truck.
Steps
Cook and chop the bacon and Pat the pickle spears dry with a papertowel
Cook and chop the bacon, and pat the pickle spears dry with a paper towel. Place some water in a small jar or bowl with the pastry brush.
Open cheese curds & egg roll wrappers. Lay egg roll wrappers at an angle
Brush all sides with water using the pastry brush
Place a dried pickle spear on the egg roll wrapper, close to one side
Lay cheese curds alongside the pickle, in a single line
Sprinkle bacon over the top of the pickle & cheese curds.
Gently fold the egg roll wrapper over the filling, fold in the ends (like a burrito!), and roll up.
Make sure all edges are sealed & there are no holes.
Check for holes! If not holes, they are ready to be deep-fried. If you do have holes, you can easily patch them with small pieces of egg roll wrapper. Simply wet the edges around the hole and patch with a piece of egg roll wrapper.
Cooking Options – Air Fry, Pan Fry, or Deep Fry
You can pick your options when it comes to frying these bad boys, but I will always prefer deep frying or pan frying. In my opnoion nothing can replace it.
If you want that nice crunch, deep frying or pan frying is the way to go. If you want the convenience and ease of an air fryer, go for it.
Deep Fryer (Best Texture)
- 350–365°F oil
- 3–4 minutes
- Golden brown, may have to fold down, they like to float sometimes
- Drain on paper towels
Pan Frying
- 2-3 inches of oil
- Medium heat, monitor temperature with thermometer 350–365°F
- Turn occasionally
- Cook until golden on all sides
- Drain on paper towels
Air Fryer
- 375°F
- Light spray of oil
- 7–9 minutes
- Flip halfway
Note:
Texture is slightly less crispy than deep-fried.
Quick Version
Want to make these even faster! Here’s what you need.
Use precooked Bacon Bits; it saves you from having to cook and chop the bacon. Just look for a good-quality real bacon product.
Don’t have dill cheese curds? Mozzarella cheese sticks or presliced mozzarella cheese will also work. Just stay with the melty cheeses. Mozzarella, provolone, or havarti.
Tip’s
If using mozzerella cheese sticks, you will have to cut some off the end so they fit in the egg roll wrapper.
Make sure you can roll the ends over the cheese.
Some Pickle spears will be longer; they may need to be cut to shorten, so your pickle doesn’t pop out!
It’s normal to get some spitting while deep frying; pickles will release some moisture while frying.
DO NOT EAT STRAIGHT OUT OF THE FRYER THEY ARE HOT AND WILL BURN YOU.
Customizations, variations, & substitutions
What I love about these pickle egg rolls with dill cheese curds. Is the fact that they can easily be changed into many different variations and customized to your taste.
Dill cheese curds- any cheese curds, Garlic cheese curds are a favorite, and so are jalapeno.
Mozzarella sticks- easier option, much easier to roll up. More cheese!
Spicy Version- Add in diced jalapenos, use pepperjack cheese, use spicy pickles, and serve with a spicy dipping sauce.
Switch up the type of bacon- try turkey bacon,
You can use dill pickle slices if you don’t have dill pickle spears. I swear by Clausen pickles! They are nice and crunchy and have great flavor.
Make-Ahead Tips
This Pickle egg roll appetizer can easily be made ahead.
But they cannot be frozen, as it messes up the texture, and frying from frozen is not recommended.
I tried that. Major fail.
Here’s what I do on the truck when we have a large event.
We assemble and roll. Each roll gets placed in a container, with paper towels between them to control the moisture so the wrapper doesn’t get soggy.
Make sure they are not touching each other, or else they will stick.
2 layers max in the container so the rolls don’t get squished.
You can prep these egg rolls 6–10 hours in advance and keep them refrigerated until ready to fry.
I’ve tried frying them the next day, but they don’t turn out quite as crispy—the wrappers begin to soften from the moisture in the pickles.
Pickle Bacon Egg Rolls with Cheese Curds (Deep-Fried Appetizer)
Ingredients
Equipment
Method
- Heat oil in deep fryer or pour 2-3 inches of oil into frying pan and heat to 350F.
- Lay out the eggroll wrrappers, brush water on all sides using a pastry brush.
- Pat your pickle spears dry with a paper towel and lay one on each egg roll wrapper. Layer with dill cheese curds and chopped bacon.
- Roll up the egg roll like a burrito. Makeing sure the ends are covering the pickles and cheese. Gently Roll up and make sure all the sides are sealed shut.
- Gebtly add to hot oil do not overcrowd the pan. Frying 4-5 minutes until deep golden brown on all sides.
- Drain on papertowels. Slice in half and serve with a side of ranch for dipping.
Notes
Pat the pickles completely dry with paper towels before assembling. Excess moisture is the #1 cause of soggy egg rolls. Don’t overfill.
Too much filling can cause the wrappers to burst during frying. Use just enough to roll tightly without stretching the wrapper. Seal tightly.
Use a small amount of water along the edge of the wrapper to seal it securely before frying. Oil temperature matters.
Fry at 350–375°F. If the oil is too cool, the egg rolls will absorb oil and become greasy. Too hot and the wrapper will brown before the inside melts. Best served immediately.
These are at their crispiest right after frying. Make-ahead tip:
You can assemble them 6–10 hours ahead of time. Wrap in paper towels and refrigerate. Do not freeze—moisture from the pickles affects texture. Quick shortcut version:
Use mozzarella string cheese and pre-cooked bacon bits to save time.
Frequently Asked Questions
Here are some commonly asked questions about these Pickle egg rolls.
Can I freeze pickle bacon egg rolls?
Freezing is not recommended due to the moisture from pickles. It greatly affects the texture when frying frozen. I have tried it.
How do I keep egg rolls from getting soggy?
Dry-pickles thoroughly and fry at the correct oil temperature.
Can I bake them instead?
Yes, but the texture will be softer and less crispy.
What dipping sauce works best?
Ranch, spicy ranch, chipotle mayo, or honey mustard. This depends a lot on what you have for filling and your personal preference
The Pickles Matter
The type of pickles you use matters! So please use a brand that you prefer to eat, which is nice, crispy, and briny.
I have a few menu items where pickles are the star on my food truck, and they are all fan favorites, P.B.R tots or fries, and P.B.R (pickles, bacon, and ranch) loaded mac-n-cheese.
I’ll share these recipes at some point; until then, I hope you enjoy this street food recipe.
