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WILD ALASKAN PROVISIONS

Recipe: Kelp Pickle Poppers

When we were researching interesting ways to use our products, we came across a recipe from Host the Toast that involved laboriously coring pickled cucumbers and then stuffing them with cheese. Immediately, our light bulbs went off! Since wild Alaskan bullwhip kelp already has a hollow core, we can save you tons of time and effort while delivering on the concept with our unique and nutritious kelp Spicy Pickles! And man, when we tested out this recipe we were blown away. Make these for your next BBQ and watch your friends be amazed at your culinary prowess! 

Ingredients

Makes 12 Pickle Poppers 

 

1 - 2 jars Foraged & Found kelp pickles (use your favorite flavor, but we like it with our Spicy variety!)

8 oz. cream cheese, softened

½ c Foraged & Found salsa (our Verde or Fire Roasted flavors are what we recommended)

6 eggroll wrappers

1 egg beaten with 1 Tbsp water (to seal the wrappers)

Vegetable or other oil, for frying

Method

Mix the cream cheese and salsa in a bowl until well combined. Spoon salsa mixture into a piping bag or Ziploc with the tip cut off. 

Stack 6 pickles of similar diameter into a stack. Pipe the salsa mixture into the middle of the pickles. 

Cut the eggroll wrappers in half. Fold the sides of the halved eggroll wrapper into the stack as you roll the pickles up. Tuck and roll until the entire stack is wrapped. 

Dip your fingers in the egg wash and press the seam closed until sealed. Brush and push each end of the stack with egg wash to seal. Make sure the seals are tight -- if a wrapper breaks while rolling just grab a new one! Sadly, there is no repairing them.

Fill a high-sided skillet with ½ inch of oil and heat on medium-high until hot. Test by dropping a scrap of eggroll wrapper into the oil -- if it bubbles and pops to the top of the oil immediately, you are ready to fry. If it sinks, wait for the oil to heat up a bit more. 

Place the poppers a few at a time into the oil (don’t overcrowd the pan or the oil will get too cold). Brown on each side, flipping with tongs to make sure they are evenly cooked. 

Place onto paper towels to drain excess oil and enjoy!