12 pickles, sliced in half
4 oz. cream cheese, softened to room temperature
1 c. shredded Cheddar
8 slices bacon, cooked and crumbled
1 tsp. garlic powder
kosher salt
Freshly ground black pepper
Vegetable oil, for frying
1 tsp. Chopped chives, for garnish
Ranch dressing, for dipping
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.