No Fuss Mozzarella Sticks
Because I love baking and trying new recipes I’m signed up for daily, weekly, monthly and special newsletters for recipe ideas from various places. Friends and family are always forwarding links and emails my way they think I’ll enjoy, just in case I don’t already get the newsletter they get. There are way too many recipe and food locations online to sign up for such things. It’s really impossible and would consume my days hunting them all out in search of just a few new ideas to try. Let’s face it, a lot of newsletters I’m signed up for only get a glance when they arrive. Not so much as a ponder, just a quick – nope I don’t want to make you. Occasionally something might catch my eye and I’ll click the specific recipe to find out more. It’s rare that I bookmark recipes from these collections or save the emails for a later date.
Nearly a month ago I got a recipe in my email that called to me. Ooey gooey cheese in a crispy wrapper. I think I may have heard angels. You know “aaaaahhh”. That kind of thing. I love cheese. Who doesn’t? Even people who shouldn’t eat cheese do! It’s just too good to not love. Fried cheese is even better. Any kind of melted cheese really but as an appetizer with some form of a crispy exterior. Wonderful.
This particular variety takes egg roll wrappers to encase the mozzarella. Brilliant? Why yes, yes it is. Not only are you guaranteed a crispy shell but you also don’t have to fuss with egg, flour, breadcrumbs and even spices if desired; which makes this version also far less messy. Only a mere three ingredients are needed to make the actual mozzarella sticks: egg roll wrappers, cheese sticks and water. It’s that simple.
I’ll absolutely be using this method in the future. When you get the same results but get there quicker and cleaner, there is a clear winner you must stick with.
No Fuss Mozzarella Sticks
1 package of egg roll wrappers
mozzarella cheese sticks
oil for frying
In either an electric skillet or a deep fryer, heat oil to 375 degrees. Bring wrappers to room temperature. Cold wrappers break and crack easily. Room temp wrappers are easier to work with and are far less likely to crack when you fold.
Remove the plastic wrapping from the quantity of cheese sticks you wish to fry, set aside on a plate. Prepare a second plate with a few sheets of paper towel or several large napkins. This will help to absorb any oil the mozzarella still has on it after being fried. Less grease on your fingers is always a plus.
When your wrappers have warmed up and your oil is ready for frying, begin wrapping your cheese.
Place one wrapper on your work space with one corner pointing at you. Place cheese on the wrapper where one end of the cheese will line up with one corner of the wrapper. You can do one of two things at this point (or even prior to putting your cheese on the wrapper), wet the corners as you work or wet the entire side of the wrapper that will be touching the cheese. You can also choose to just wet the sides and corners if you want to be neat but there is really no need to be super neat about this. Use your fingers or a pastry brush to wet the egg roll wrapper. It doesn't need to be soaked, just a little wet. I have found that the more area of a wrapper that is wet, the easier it will fold, bend and work with you. See what works best for you though.
Fold the bottom corner over your cheese stick and gently tuck it in snug against the cheese. Do not wrap under, just up against the cheese. Remember that corner we lined our cheese up with in the beginning? Here you want to fold that side in and then roll the cheese once. One side will always have a point and more wrapper to cover the cheese than the other at this point. It may not always be the same side depending on how you lay your wrapper on your work space.
After folding the right (again it will depend on how you lay your wrapper down to start) and rolling once, there is now a point on the left.
Fold in the left point.
And roll. Repeat process until you have wrapped all of your cheese sticks. Place any remaining wrappers in a large plastic bag and toss back in the fridge for a later use.
Depending on the size of your deep fryer or skillet, fry 4-6 cheese sticks at a time for a total of 90 seconds max. For me it was an experiment, you may find you want to test that too and see what length is your magic number. I found going beyond 90 seconds by too much led cheese oozing out of the wrappers. Not a big deal for some bit others may prefer a prettier less gooey final exterior appearance. Drain on a paper towel.
Eat warm. Serve with marinara.
Based on the recipe from Taste of Home