Tuesday, October 2, 2012

Easy Cheese Stick "Eggrolls"

It's getting to be that time of year when lots of parties and gatherings are planned, whether for holidays, ball games, or just for fun.  Here is a quick appetizer to make when you're hosting, or when you are going somewhere where you'll have the use of an oven to crisp these back up just before serving.

The appetizers can be deep-fried as I did these, or they can be baked.  For larger appetizers, use full sticks of string cheese and egg roll wrappers.  For smaller bites, you can use wonton wrappers and cut the string cheese sticks into thirds.  That's what I did with these.  They are good served plain (my favorite), or with ranch dressing and/or sweet and sour sauce for dipping.

Easy Cheese Stick "Eggrolls"
1 package string cheese (16 oz. = 16 pieces, usually)
1 package wonton or egg roll wrappers
Peanut oil or other oil for deep frying

Heat oil in a deep fryer to 375°F.

While oil is heating, remove wrapper from string cheese pieces.  If using egg roll wrappers, you will need one wrapper per piece of cheese.  If using wonton wrappers, you will need to cut each cheese stick into thirds crosswise and use three wrappers.

Wrap each piece of cheese "burrito-style" by placing a single wrapper in front of you with a point toward you.  Place piece of cheese across the wrapper near the center.  Fold the point nearest you up and over the cheese, but a 1/2-inch or so below the top point.  Brush exposed edges of wrapper with water.  Fold in side points, then roll cheese toward top point, pressing to seal all edges.  Set aside and cover with a barely-damp paper towel while rolling remaining cheese sticks.

Deep fry appetizers in batches in hot oil until wrappers are golden brown and bubbly.  Drain on paper towels and cool slightly before serving.

Alternately, place rolled appetizers on a lined baking sheet and bake 375°F degrees until golden brown, turning once to brown on all sides.  Let cool slightly before serving.

(BTW, I think I first saw this recipe somewhere on Pinterest, but I don't see it on my boards now, so I don't know who should get credit.)
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