About this recipe:A deliciously crunchy coated cheese appetiser. Cheestrings are wrapped in spring roll wrappers, then dipped in egg, dredged in breadcrumbs and deep-fried until golden and crisp. Serve as a snack or a side. Don't forget the tomato ketchup.
Makes: 10 cheese sticks
175g Italian seasoned breadcrumbs
10 spring roll wrappers
10 cheestrings cheese sticks
1 litre vegetable oil for frying
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Method Prep:20min › Cook:10min › Ready in:30min
Beat the eggs in a mixing bowl. Whisk in the milk, then set aside. Place the breadcrumbs into a plastic bag and set aside.
Separate and place a spring roll wrapper onto your work surface with one of the tips pointed towards you. Moisten the two far edges of the wrapper with water.
Place a cheese stick onto the corner nearest you and roll it in 1/3 of the way, fold over the right and left corners, then continue rolling to the end, pressing to seal. Repeat with the remaining cheese sticks and egg roll wrappers.
Heat oil in a deep fat fryer or large saucepan to 190 degrees C.
Dip the cheese sticks into the egg, then toss in the breadcrumbs. Cook in batches in the hot oil until crisp and golden brown, 3 to 4 minutes.
Spring roll wrappers can be found in the frozen aisle of Chinese/Oriental speciality stores.