In either an electric skillet or a deep fryer, heat oil to 375F°. 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.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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