Breaded Cheese Sticks

    30 min

    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.

    32 people made this

    Makes: 10 cheese sticks

    • 2 eggs
    • 475ml milk
    • 175g Italian seasoned breadcrumbs
    • 10 spring roll wrappers
    • 10 cheestrings cheese sticks
    • 1 litre vegetable oil for frying

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Beat the eggs in a mixing bowl. Whisk in the milk, then set aside. Place the breadcrumbs into a plastic bag and set aside.
    2. 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.
    3. 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.
    4. Heat oil in a deep fat fryer or large saucepan to 190 degrees C.
    5. 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (24)


    I submitted this recipe. Just a note: the way this was edited is not quite right. In step 2, I do not moisten any edges before I start rolling the string cheese up. Where is says to roll to the end and press to seal, I take a fork dipped in water and dab the inside of the open corner with it, then finishg rolling and press to seal. Also, in step 4, I repeat dipping the mozzarella sticks into the egg wash and into the bread crumbs. And of course, serve with marinara sauce . Enjoy!  -  17 Apr 2010  (Review from Allrecipes US | Canada)


    These were very good, but I think they should be fried at a lower temp, maybe 325 or 350 because they browned up really fast, but the egg roll wrapper still seemed a little raw. I took the submitter's advice and double breaded them and that created an awesome crispy coating, which I loved! Also, I didn't measure the milk, but I know that I did not use the full 2 cups, maybe only 1/2-3/4 cup and I still had some leftover after double dipping the sticks. These may seem a little time consuming, but they are absolutely not. All in all this was a great concept and they are good! I will definately be making these again with a few minor adjustments! Thanks for sharing.  -  13 May 2010  (Review from Allrecipes US | Canada)


    These are great Mozz sticks, my Hubby liked them and that deserves a 20 in my book.. I put the left over ones in the freezer. The one thing I am going to do is also put some, parm cheese in the Italian mix.  -  30 Apr 2010  (Review from Allrecipes US | Canada)