Pickle Rolls Food

PICKLE EGG ROLLS

Steps:

• In a medium bowl, combine cream cheese with cheddar, bacon, and garlic powder. Season with salt and pepper and mix until fully combined.
• After you've halved your pickles, use a spoon to scoop out the seeds on both sides. Fill pickle with cream cheese mixture and join halves.
• Place an egg roll wrapper on a clean surface in a diamond shape and add stuffed pickle. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining pickles.
• In a large skillet over medium heat, heat remaining oil (it should reach 1" up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
• Garnish with chives and serve with Ranch dressing for dipping.

PICKLE ROLLUPS

Steps:

• Spread cream cheese over a meat slice to cover. Place a pickle piece on one end, and roll the meat up. Repeat with remaining ingredients. Cut into 1 1/2 inch pieces, and chill until ready to serve.

PICKLE ROLL-UPS

Steps:

• For each roll-up, lay two slices of ham onto a cutting board and top with about a tablespoon of cream cheese.
• Sprinkle with paprika, dill (if using), and pepper. Place a pickle in the center and roll the ham around the pickles.
• Slice roll-up into four pieces. Repeat with remaining ingredients and serve immediately, with toothpicks if desired.

DILL PICKLE ROLL-UPS

Steps:

• Spread cream cheese over the corned beef. Line up two slices, overlapping the ends to seal them together. Place a pickle over the cream cheese on one end and roll up. Repeat with remaining pickles and corned beef. Cut each roll into slices to serve.

JAPANESE PICKLE ROLL (HANDROLL, TEMAKISUSHI)

Steps:

• Just before rolling sushi, toast the nori by passing the shiny side over a high flame. The color of the nori will change from brownish black to dark green. (Without toasting, the nori will be gummy and hard to chew.) Cut toasted nori sheets in half crosswise.
• Lay a 1/2 a sheet of the nori, shiny side down on a counter. Combine the rice vinegar and water in a bowl, and moisten your hands with this hand vinegar to keep the rice from sticking to your hands as you work. Spread about 1 cup of the sushi rice on 3/4 of the nori closest to you, in a layer about 1/4 inch thick, spreading it to the edges. Lay 1/4 of the pickle slices across the center of the nori. Roll gently, using the fingers and palms of both hands. Eat immediately, without cutting, and serve the soy sauce as a dipping sauce. Yield: 4 servings, 4 rolls
• VARIATION: CONES
• As a variation, roll the nori, rice and ingredients into a cone shape and serve with dipping sauce.

PICKLE ROLL UPS

Steps:

• Blot dry the ham and pickle.
• Spread the cream cheese on the ham slice.
• Place the pickle on the ham slice and roll up.
• Slice into rounds.

DILL PICKLE APPETIZERS

Steps:

• In a medium bowl, mix cream cheese, mayonnaise, onion juice and grated onion.
• Spread the mixture thinly on the white bread slices. Roll 1 baby dill pickle in each slice of bread. Place in a medium glass baking dish with the seam side down. Cover and chill in the refrigerator 8 hours, or overnight.
• To serve, slice each bread roll into 1 inch slices.

BEEF ROLLS (RINDSROULADEN)

Steps:

• Season beef slices with salt and pepper; spread thinly with mustard. Using about 2/3 of the onion, sprinkle beef slices evenly
• with onion, bacon and pickle. Roll up slices and secure with skewers, toothpicks or string.
• Heat shortening in a medium skillet. Add beef rolls; saute until well browned, turning occasionally. Add remaining onion; saute until light golden brown. Add tomato paste and stock. Season to taste with salt and pepper.
• Cover and simmer about 1 hour. To thicken sauce, combine flour and a small amount of wine. Stir flour mixture into cooking liquid. Cook, stirring, until slightly thickened. Remove skewers.

CREAM CHEESE PICKLE ROLL-UP DIP

Steps:

• Mix all ingredients and refrigerate for 2 hours.
• Serve with Ritz crackers or cut up bagels.

HAM & PICKLE WRAPS

Steps:

• In a small bowl, combine cream cheese and dressing mix. Spread over ham slices. Place a pickle on each ham slice. Roll up tightly; wrap in plastic. Refrigerate for at least 1 hour or until firm. Cut each wrap into six slices.

EASY TORTILLA PICKLE-HAM ROLLS

Steps:

• Mix the softened cream cheese with garlic powder (if using).
• Spread a thin layer of the cream cheese onto one side of a tortilla.
• Place a 1-2 slices of ham over the cream cheese.
• Spread another layer of cream cheese over the ham.
• Roll a pickle up in the the tortilla.
• Cover the roll with plastic wrap and chill for 2 hours (to make slicing easier).
• Remove the plastic wrap, using a serrated knife slice the roll into about 1-inch pieces or to desired size).
• Chill the slices if you are not using right away.

PICKLE ROLL-UPS

Steps:

• Spread ham with reduced-fat cream cheese, using about 1 Tbsp. cream cheese for each slice.
• Cut each pickle spear lengthwise in half; place 1 half on each ham slice. Roll up. Refrigerate 1 hour.
• Cut each roll-up into 4 pieces. Secure with toothpicks, if desired.