I love cheese. I do. I really, really do.
Cheese has seen me through teenage grilled cheese sandwich obsessions, health class bacon-cheeseburger study sessions in college, one pregnancy where all I craved was cheese pizza, another pregnancy where cheese slices and apple wedges were like manna, and many, many late-night movie-watching nacho dates with my man.
The first time I had mozzarella sticks was at a Denny’s on a family vacation when I was 9. I felt like my world had turned upside down because I couldn’t believe that I had lived 9 whole years without consuming such wondrous fare. Coincidentally, I also remember enjoying my very first entree-sized Caesar salad on that trip and felt like the coolest kid in the world for ordering something so huge made of vegetables. The funny thing is that I don’t remember anything else we did on that trip which just proves even more-so that my love for food runs deep.
I love a good, seasoned and breaded mozzarella stick but doing the milk, egg and breadcrumb thing isn’t so fun sometimes. So we are wrapping our cheese in a wonton wrapper instead of breading it which cuts down on mess and effort, but also cuts down the time it takes from the beginning to the time it hits your lips. Have I mentioned I like cheese?
Wonton wrappers, an egg, and some string cheese are all you’ll need.
Start by cutting each mozzarella stick into thirds, brush a little egg over each wrapper, place the cheese in the middle and wrap up!
Once you have a nice little plate of these beauties ready to go, heat up a couple inches of oil in a skillet to 375 degrees and cook just a minute or two until they are a nice golden brown. They cook quick so keep you eye on them. I’m usually not jumping at the chance to deep-fry something at home, but these are worth it. You don’t need much oil and they cook so quick that your house doesn’t smell like burger king for the next week.
I like to sprinkle them with a little Parmesan cheese and salt once they are done.
You see that crust?
Capital D-lish.
Oh, and these make for some mighty-fine football food, BTW.
Ingredients
- 8 string cheese
- 24 wonton wrappers
- 1 egg mixed with 1 tbsp of water
- oil for deep-frying
- salt and parmesan cheese
Instructions
- Cut each string cheese into thirds.
- Brush each wonton wrapper with the egg wash, place cheese in the center, fold edges up, and roll.
- Heat oil to 375 and fry for 1-2 minutes, flipping half-way through, until golden brown.
- Remove from oil and sprinkle with parmesan cheese and salt. Serve with marinara sauce if desired.
Richard says
July 9, 2014 at 5:56 pmWhat oil did you use?
Jennie Austin says
January 28, 2014 at 5:21 amHave you tried spraying the outside of the Wonton wrapped Mozzarella sticks and baking them? I love your recipe but I am always looking for something a little bit healthier.
Bobbi says
October 23, 2013 at 2:24 amI am having some trouble >.< My wontons keep bursting and the mozzarella all sqeezes out of them and then there is none left inside. I've been sealing them tight and with plenty of egg…is my oil not hot enough perhaps?
Sandra Conkle says
August 3, 2013 at 7:38 pmThis is an amazing recipe for me. I don’t like all the breading on cheese stick’s but I love cheese sticks. The wonton’s will let me enjoy them without all the breading. Thank You.
Heather says
August 4, 2013 at 1:29 pmThey are definitely a nice change from the standard mozzarella stick for sure!
Betty says
August 3, 2013 at 11:53 amHi Heather , I make ones with wonton wrappers too except I buy the cheese at the deli and have them cut it for me, plus I sometimes ad a piece of hard salami. I then dip in egg and then Panko bread crumbs and freeze for 2 hours. This way the cheese won’t melt and leak out. Did you ever try just doing cheese cubes, cheddar, hot pepper gouda, they all taste good but then again what melted cheese doesn’t.
Heather says
August 4, 2013 at 1:38 pmMelted, breaded cheese is basically heaven no matter what kind it is! I love the idea of rolling them in panko after the wrapper– I’ll have to try it!
Donna S. Edwards says
August 3, 2013 at 11:51 amI will try this.
Hector (Bodden) Lopez says
July 23, 2013 at 6:05 pmToday I made them again!! Great! Also I mix Mozzarela cheese and Pesto sauce. Mix them well. Very good. I frozen a lot of them and also fried them after. Exellent! Thanks again.
Diane Walz says
July 23, 2013 at 7:40 amCan you or anybody tell me if these can be frozen? And if so, at what stage of prepare? These look delicious!
Hector (Bodden) Lopez says
July 22, 2013 at 4:09 pmMmmm!!! Delicious, easy to make and also, I Add some pesto paste sauce….Great! Thanks for the recipe. Amazing!!!!
Charlene says
July 21, 2013 at 6:26 pmI just got back from the store, making these tonight!!!!!
thanks for the awesome idea<3
Phô mai que says
June 30, 2013 at 7:25 pmI love cheese sticks, but never try it with Won Ton paper. I would have to try it next time. Thanks for the recipe, Heather.
Haley says
February 10, 2013 at 12:15 pmMy boyfriend and I just made these, and I was impressed with how easy the recipe was. The work/reward ratio was excellent.
Make sure you put the parmesan and salt on right after they come out of the oil though, or it won’t stick very well.
Heather says
February 10, 2013 at 9:55 pmYes! Thanks for mentioning tat you need to put the salt and parmesean on right away.
ohsobrilliant says
January 31, 2013 at 5:14 pmCould they be baked instead?
Heather says
February 2, 2013 at 10:40 pmI haven’t tried it, but I’m thinking you could. I’d lay them on a baking sheet and brush a little bit of oil over each one before baking. Maybe 425 for 10-15 minutes? I’d watch them to be sure though.:)
jeff carpentier says
January 31, 2013 at 3:03 pmWhy didn’t I think of that? Will be doing some this weekend. Thanks.
GaPeach says
January 30, 2013 at 7:56 pmWe use wonton wrappers all the time & always have string cheese on hand. Thanks so much for the great idea!
Ellie @ Ginger Bear Kitchen says
January 30, 2013 at 2:19 pmThis look amazing! And so easy too. I have some left-over wanton skins from making pot stickers and now I know exactly what I’m going to do with them. Thanks!