Egg Roll Mozzarella Sticks

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I’m always down to put an Asian twist on classic comfort food, and these mozzarella egg rolls are probably one of my favorite mashups I’ve made recently. Like, who says you need breadcrumbs to make amazing mozzarella sticks?

The genius here is swapping out the traditional breading for egg roll wrappers. Not only does it give you that insane crackly crunch, but it’s way less messy and time-consuming. No triple-dipping situation, no breadcrumbs all over your counter. Just wrap and fry. And if you’re into crispy, cheesy appetizers, you’ll also love my Parmesan Dumpling Skirt for another crowd-pleasing snack!

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What Makes Egg Roll Mozzarella Sticks So Good

The texture is where these really shine. That ultra-thin, crispy egg roll wrapper gets SO much crunchier than regular breadcrumbs when you fry it up. It’s almost like a delicate shatter when you bite into it, followed by that gooey, stretchy string cheese center we all love.

Plus, topping these with Sichuan chili crisp adds this whole other layer of flavor. The savory, slightly spicy, crunchy oil situation is next-level with melted cheese. If you haven’t tried chili crisp before, it’s one of those condiments that makes everything better (trust me, once you start putting it on stuff, you won’t stop).

These work as a party appetizer, game day snack, or honestly just a random Tuesday when you need something indulgent. They take like 15 minutes total, which is wild for how impressive they look and taste.

If you want to switch up the flavor, these Crispy Air Fryer Hot Honey Mozzarella Sticks use panko breading and a sweet-spicy hot honey drizzle for a totally different take on the classic.

If you’re building out a game-day spread, these pair perfectly with crispy baked chicken wings made in the oven with a baking powder coating for serious crunch, no frying needed.

Tips for Making the Best Egg Roll Mozzarella Sticks

Use the Right Wrappers

Not all egg roll wrappers are created equal. I used Twin Dragon egg roll wrappers for this recipe, and they worked perfectly. You can usually find them in the refrigerated section near the tofu and wonton wrappers at most grocery stores like Safeway or Asian markets. Make sure you’re grabbing egg roll wrappers and not spring roll wrappers, which are thinner and more delicate.

Seal Them Properly

This is super important! You gotta make sure that seam is sealed tight, or you’ll end up with cheese leaking out into your oil (ain’t nobody got time for that mess). After you roll up the string cheese, dip your finger in water and run it along that exposed edge of the wrapper. Press it down firmly to seal. The water acts like glue when it heats up.

The same sealing rule applies to air fryer wontons, where a quick water seal along the edges keeps everything locked in and a simple folding hack makes the whole process fast.

Get Your Oil Temperature Right

The oil should be around 350°F, but if you don’t have a thermometer, just test it by dropping a tiny piece of wrapper in. If it sizzles immediately and starts turning golden, you’re good to go. Too hot and the outside will burn before the cheese melts. Too cool and they’ll get soggy instead of crispy.

Work in Batches

Don’t crowd the pan! I usually fry 2-3 at a time depending on the size of my pot. This keeps the oil temperature consistent and gives you room to rotate them with tongs so they brown evenly on all sides.

Serve Immediately

These are best eaten right away while they’re hot and the cheese is still gooey. If you’re making these for a party, you can prep them ahead and keep them in the fridge, then fry them up right before your guests arrive.

Storage and Leftovers

Real talk, these are meant to be eaten fresh. But if you somehow have leftovers (I may or may not have eaten like 4 in a row, so no judgment if you don’t), you can store them in an airtight container in the fridge for up to 2 days.

To reheat, throw them in the air fryer at 375°F for about 3-4 minutes, or pop them in a 400°F oven for 5-7 minutes. The microwave will make them soggy, so skip that. They won’t be quite as crispy as fresh, but they’ll still be pretty dang good.

You can also prep these ahead and freeze them before frying. Just wrap them individually in plastic wrap, freeze in a freezer bag for up to a month, and fry from frozen (add an extra 30 seconds or so to the cooking time).

More Asian Fusion Appetizers to Try

If you’re into this whole fusion situation, you might also dig some other creative takes on classic dishes. The 28 Most Popular Foods in China guide has tons of inspiration for traditional Chinese flavors you can play around with. And if you’re looking for more easy party appetizers, check out 12 Super Easy Summer Dinner Ideas for crowd-pleasing recipes that come together quick.

For another fun egg roll hack, try using the same wrappers for different fillings. They’re super versatile and crisp up beautifully whether you’re making sweet or savory stuff.

Ingredients

• 4 string cheese sticks (mozzarella)
• 2 egg roll wrappers
• 2 cups neutral oil for frying (avocado, vegetable, or canola)
• 2 tablespoons Sichuan chili crisp
• Water for sealing

Notes: You can use block mozzarella cut into sticks instead of string cheese, but string cheese is easier and melts perfectly. If you can’t find chili crisp, marinara sauce is the classic pairing, but I highly recommend giving the chili crisp a shot.

Equipment

• Sauce Pan

Instructions

• Pour oil into a small saucepan and heat over medium heat. You want enough oil so the egg rolls can float and get fully submerged (about 2-3 inches deep).
• While the oil heats up, cut your egg roll wrappers in half. Don’t worry about making them perfect.
• Place one string cheese stick horizontally near the edge of one wrapper. Fold the two side corners over the ends of the cheese, kind of like you’re wrapping a burrito.
• Start rolling the cheese toward the opposite edge, keeping it tight. When you have about half an inch of wrapper left, stop rolling.
• Dip your finger in water and run it along that exposed edge. Finish rolling and press down firmly to seal. The water will help the wrapper stick to itself. Repeat with the remaining three.
• Test your oil by dropping a small piece of wrapper in. If it sizzles and starts browning within a few seconds, you’re ready to fry.
• Using tongs, gently lower 2-3 egg roll mozzarella sticks into the oil. They’ll sink at first, then float. Rotate them every 10 seconds or so until they’re golden brown all over. This usually takes about 30-45 seconds total.
• Remove them with tongs and place on a paper towel-lined plate to drain excess oil. Let them cool for about a minute (I know it’s tempting to bite into them right away, but that cheese is lava hot).
• Transfer to a serving plate and drizzle or spoon the chili crisp over the top. You can also serve it on the side for dipping if you prefer.
• Eat them while they’re hot and enjoy that cheese pull! 😋

These egg roll mozzarella sticks are seriously hard to stop eating. The contrast between the crispy wrapper and that melty cheese center is perfect. And when you add that crunchy, savory chili crisp on top? Game over.

The best part is how stupidly easy these are to throw together. I’ve made them for parties, casual hangouts, and even just as a snack when I’m craving something cheesy and crunchy. Every single time, people ask for the recipe because they can’t believe how simple it is.

If you’re into creative appetizer ideas, this is one to keep in your back pocket. It’s one of those recipes that looks way more complicated than it actually is, which makes you seem like a total kitchen genius. Plus, you can customize the dipping situation based on what you’re feeling. Sweet chili sauce, sriracha mayo, marinara, or even bulgogi-inspired flavors would all be bomb with these.

Let me know if you give these egg roll wrapper mozzarella sticks a try! Would you stick with the chili crisp, or go classic with marinara? Drop a comment and let me know how they turned out! 🙌

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