Dry the pickles

• Take the pickle spears and dry them well on a paper towel.
• Remove as much moisture as possible so they fry up crisp.

Assemble the rolls

• Lay out the egg roll wrappers.
• Place a slice of Havarti cheese and a pickle spear in the middle of each wrapper.
• Brush the edges with pickle juice (or water) to seal.
• Fold over and fold the edges inward, then roll up nice and tight so nothing falls out when frying.

Fry (or air fry)

• Shallow fry the rolls in oil until golden brown on each side.
• Alternatively, air fry at 400°F (200°C) for 4 minutes on each side.
• Let them rest once cooked because they will be very hot.

Make the dipping sauce

• Combine ranch dressing with as much sriracha as feels comfortable to you.
• Mix well.

Serve

• Cut the fried pickles in half to help them cool down and make them easier to share.
• Serve with the spicy ranch dipping sauce.