Stuffed Pickle Egg Rolls

Ingredients

• 1 , 6 ounce
• 4 ounces cream cheese , softened
• 0.5 stalks celery , diced
• 1 green onion , chopped
• 1 tablespoon Worcestershire sauce
• 0.5 teaspoons seafood seasoning , such as Old Bay®
• 8 whole dill pickles , halved lengthwise
• 8 eggs roll wrappers
• vegetable oil for frying

Instructions

1. 1

   Combine crabmeat, cream cheese, celery, green onion, Worcestershire sauce, and seafood seasoning in a mixing bowl. Stir until evenly combined.

2. 2

   Use a spoon to scoop out and discard the seeds from each pickle half to create 16 boats. Spoon a tablespoon of cream cheese mixture into one pickle boat and top with the the other half of the pickle to seal. Repeat with remaining pickles and cream cheese mixture.

3. 3

   Place an egg roll wrapper on a clean surface in diamond shape with one corner facing you. Top with a stuffed pickle. Fold up bottom half of wrapper and tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and pickles.

4. 4

   Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place 4 egg rolls in the hot oil and cook until golden brown, about 5 minutes. Remove egg rolls using tongs and place on a paper towel-lined plate. Repeat with remaining egg rolls.