Deep-fried pickles with cheese

Ingredients:

• 12 sticks of pickled cucumbers
• 12 slices havarti cheese
• 12 slices egg roll dough
• 2 tbsp. ranch sauce
• Sriracha sauce, to taste
• Neutral vegetable oil, for deep frying
• Special equipment: deep fat thermometer

Preparation:

1. Pour 5 cm of vegetable oil into a large saucepan and heat to 180°C.
2. In a bowl, combine ranch dressing and Sriracha to taste.
3. Pat the pickles dry with a paper towel. Wrap each pickle in a slice of cheese, then fold and roll in egg roll dough: fold the left side over, then the right side, and roll tightly. Moisten the edges with water to seal the dough.
4. Working in batches to avoid crowding the pan, fry the pickles until golden brown and crisp on all sides, 2-3 minutes. Transfer to a paper towel-lined plate to drain and cool slightly. Slice in half crosswise and serve with the sauce.