Breaded Cheese Sticks
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.
Ingredients
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
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.
Ingredients
Spring roll wrappers can be found in the frozen aisle of Chinese/Oriental speciality stores.
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Reviews & ratings
Average global rating:
(36)
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)