1 cup mayonnaise
3 tablespoons sriracha
1 teaspoon garlic powder
1/4 teaspoon paprika
10 egg roll wrappers
1 (8-ounce) block Havarti cheese, cut into 5 long slices, then in half lengthwise (like a spear)
1 (24-ounce) jar dill pickle spears, drained and blotted dry
2 cups oil for frying
Directions1.In a small bowl, combine mayonnaise, sriracha, garlic powder, and paprika; mix well. Refrigerate until ready to serve.
2.Place an egg roll wrapper on a flat surface. Layer a piece of cheese across the center at an angle, then top with a pickle spear. Lightly brush edges of egg roll with water. Fold one corner of egg roll wrapper up over pickle, then fold both sides over envelope fashion; roll up tightly. Repeat with remaining wrappers, cheese, and pickles.
3.In a large deep skillet over medium heat, heat oil until hot. Add egg rolls in batches and fry 3 to 4 minutes per side, or until golden. Drain on a paper towel-lined platter. Serve immediately with dipping sauce.