- 12 pieces string cheese
- 12 egg roll wrappers
- Oil for deep-fat frying
- Marinara or spaghetti sauce
- Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.
- In an electric skillet, heat 1/2 in. of oil to 375°.
- Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce. Yield: 1 dozen.
Reviews for Wonton Mozzarella Sticks
"I havent really rated yet as I haven't tried this but it looks yummy. Has anyone tried reheating in the oven after these have cooled? I'm wondering about taking them to a potluck but they would cool before time to serve."
"I like Guy Fieri's recipe better. With his the wonton wrapped cheese is put in an egg wash and dredged in panko. His recipe also uses salami slices wrapped around the cheese before encasing in the wonton wrapper, and the salami adds a flavor punch. The recipe here is less labor intensive, but the panko in Guy's version really adds a nice crunch."
"Made these today to go along with our home made pizza and finger foods. Love these alot and I followed the recipe exactly. We also made homemade sauce for the pizza, so we used the sauce for these too."
"This way different, easy and fun to do with kids under supervision with the oil. Can't understand with so many outstanding reviews you would get a KSHREEL writing they were terrible. What a wet mop .....go make cookies or something you love."
"These yummy snacks went over great at my family's fondue party. I made a pizza/marinara fondue to dip these sticks and we had a fondue pot with oil, so guest could fry their own cheese sticks. I just pre-wrapped the cheese sticks in the egg roll wrappers and everyone pierced the sticks with fondue forks and fried them at their leisure. These were the first thing to disappear off the table. My only issue was that the cheese got hard again quickly after frying. They still tasted great and nobody complained about this. Everyone thought it was a creative way to do fondue. These were easy and fun and I will make again."