• Set the pickle spears on a paper towel and blot dry.
• On a clean work surface, set out 8 egg roll wrappers.
• Top each with a slice of Havarti cheese and a pickle spear.
• Use the dill pickle juice or water to wet the edges of the egg roll and then tightly roll the egg roll wrapper around the pickle.
• To roll, first, fold up the bottom corner to just over the pickle and roll once, to fold in the pickle.
• Second, fold in the right and left corners of the wrapper to the center, lightly pressing to seal. (You may need to add more pickle juice to the edges and corners to help the wrapper stay folded.) It should now look like an open envelope.
• Continue rolling until the pickle is fully wrapped inside of the egg roll. Press to seal the edges.
• Set the air fryer to 400°F.*
• Place the egg rolls into the basket of your air fryer. (Depending on the size of your air fryer, you may have to work in batches.) Spray the tops of the egg rolls with nonstick cooking spray and air fry the egg rolls for 3-4 minutes. Flip them over, spray again with cooking spray, and air fry for another 3-4 minutes. Serve with sriracha ranch dipping sauce.

Sriracha Ranch Dipping Sauce

• In a medium bowl, combine mayonnaise, milk, ranch seasoning mix, and sriracha sauce. Whisk together until combined.
• Serve the pickle egg rolls with the sriracha ranch sauce.