Fried Benino Polish Dill Cucumbers


  • 1 package spring roll pastry sheets

  • 450g sliced deli ham

  • 450g sliced Swiss Cheese

  • 1 jar Benino Polish Dill Cucumbers

  • Oil (for frying)

  • 1 tablespoon cornstarch mixed with ¼ cup of cold water

Photograph by Blog Chef


Lay out a spring roll pastry sheet onto a flat surface. Place a slice of ham in the middle of the sheet, followed by a slice of Swiss cheese, and a Benino Polish Dill Cucumber, so that the filling is not touching the corner.


Fold over the left and right corners of the spring roll pastry sheet to the middle. Using a brush or the back of a spoon, brush the cornstarch and water mixture on the edges of the egg roll wrapper. Finish rolling up and secure to make sure there are no leaks.


Repeat until all of the Benino Polish Dill Cucumbers are used up.


Heat oil in a deep-fryer for 180°C. Deep-fry the wrapped pickles in batches, turning occasionally until golden brown. Remove with a slotted spoon and drain on a plate lined with paper towels.

Adapted from Copykat Recipes

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