Homemade Mozzarella Sticks!

It's recipe time!!! I've recently discovered the wonder that is wonton wrappers and eggroll wrappers. You can find these two items at the grocery store in the specialty produce section (by the eggplant, artichokes, etc.). Bascially they are pre-cut squares of dough! You can make just about anything from them, eggrolls and wontons are just the beginning!

I've already made, pizza puffs (put the wonton wraps in a mini muffin tin and fill with pizza sauce, toppings - then pinch closed and bake - I'll blog post them sometime) and ham and cheese eggrolls cooked in the deep fryer (if you live where I do - I was copying the Round Ones from the Portside). Both recipes turned out amazing and were so easy!

Today we are making one of my favorites, Mozzarella sticks. Now, I have made these two ways: one version with eggroll wrappers in the oven and one with wonton wrappers pan fried in olive oil, today we are going with the 2nd version because they were much yummier and easier to eat!

You need:
String Cheese
Wonton wrappers
Egg wash (just an egg that is beaten - I actually didn't have any eggs today so I used melted butter).
Olive oil
Pizza Sauce (for dipping)

Start by unwrapping and cutting in half all of your string cheese.

Then place a pice of cheese in the center of a wrap.

To wrap them, first you fold the bottom corner up (like the picture on the right) then fold each side to the middle and roll up.

I wasn't able to take pictures of the folding process, so I found you this lovely diagram at http://polishvegetarian.blogspot.com/ 

When you get them all rolled up, use the eggwash (or melted butter if you are out of eggs!) to seal the last corner - make sure you get some under the corner and on top.

Pour enough olive oil in the bottom of a frying pan so that the cheese sticks can sit in the oil but not so it will be sumberged. - I like to use olive oil because it is better for you, but you could use vegetable oil if you wanted. You can also use a deep fryer if you have one.

Heat the oil on medium, this way the oil will be hot enough to brown the outside but it will also cook slow enough to melt the cheese.

When the oil is hot place your cheese sticks in the oil, fold side down. This way you are sealing that last fold in right away and don't have to worry about them unrolling when you flip.

When the bottoms are nice and golden brown, use tongs to flip them. Some cheese will ooze out when it's cooking (unless you are an amazing wrapper!) and that's okay.

When the 2nd side is browned you are all finished!

Serve them with some warmed up pizza sauce for dipping!

George gobbled them up at lunch time!

He also took the left overs to work with him! I'll let you know for sure, but I am guessing these are going to reheat pretty well!



Do you have any other ideas for eggroll and wonton wrappers?

:-)

Shawnie