Go to enough family gatherings or potlucks in the midwest and you are guaranteed to come across a plate of ham and pickle roll ups (aka Minnesota sushi, but I kind of hate that name). It fits the midwestern food style of low effort, but high on presentation. Just roll and slice them up or stick a frilly toothpick in them if you’re feeling fancy. They might not seem like much but I honestly do get a little excited when I see these at a family reunion.
When I moved to North Dakota I was surprised to find a lot of bars that made their fried pickles wrapped in cheese and then in egg roll wrappers in some fried pickle wonton hybrid. So why not go one step further and take a classic ham cheese roll up, stick it in an egg roll wrapper, fry it and dip it in ranch. It’s eggroll, meets midwest, meets potluck, meets bar food and it’s delicious.
It's time to step your game up for the next pot luck.
Ingredients
½ a pound deli ham (salami is delicious too)
8 oz cream cheese (softened)
1 16 oz jar dill pickle spears
1 package of egg roll wrappers
Directions
Spread you pickles out on a paper towel to dry
Lay a slice of ham out and pat dry with a paper towel (this will help the cream cheese stick better).
Then lay a pickle spear on one end and roll up. Repeat with the rest of your ham and pickles.
Once your roll ups are ready lay an egg roll wrapper down in a diamond shape and lay your pickle roll ups at one end. Roll the egg roll wrapper and fold the sides in as you roll.
Once your roll ups are ready lay an egg roll wrapper down in a diamond shape and lay your pickle roll ups at one end. Roll the egg roll wrapper and fold the sides in as you roll.
Heat about an inch of neutral oil in a pan to 350 and fry about 1-2 minutes on each side until golden brown. Transfer to a paper towel. Serve as always with a side of ranch.
