Cheese sticks are a delicious snack or appetizer the whole family will love. Golden, crunchy, and filled with melty cheese, these spring rolls are seriously addictive!
I made my sweet and sour sauce today to share the recipe on the blog, and the whole while I was whisking the sweet and sour liquid to desired thickness, I was dreaming of things salty and crunchy to dip. Like, um, lumpiang shanghai.
Unfortunately, the pack of ground pork I had in the freezer was rock solid, and I was too eager for a quick fix to wait. I rummaged my fridge for anything remotely close to meat I can wrap in spring rolls, and there it was.
A half a block of Eden cheese staring back at me amidst the Tupperware of leftovers and whatnot. Ahhh, cheese sticks!
- The recipe calls for Eden cheese, a Filipino brand of processed cheese food that has a mild yet creamy taste and melts well. Other types of cheeses I like to use are Velveeta, cheddar, gouda, cream cheese, or mozzarella sticks.
- Use fresh spring roll wrappers. Check manufacturing dates on packages as the older the wrappers get, the less pliable they are to roll (they tend to break more) and harder to seal.
- For a kick of heat, place one or two strips of finger chilies (siling haba) on top of the cheese before wrapping.
- Use oil with high smoke points such as avocado, peanut, canola, or safflower.
How to assemble
- Cut the block of cheese into long, thin strips about ½ inch thick and 3-inch lengths.
- Gently peel each spring roll wrapper to separate. Cover with a damp paper or kitchen towel while assembling to keep from drying out.
- Lay the wrapper like a diamond on a flat working surface. Place cheese lengthwise in the wrapper's middle and fold the wrapping's bottom end over the cheese.
- Fold side ends inward and rolls tightly into a log starting at the bottom. Dab the top corner of the wrapper with water and press to seal.
- To minimize leaking of the melted cheese, roll the wrappers as tight as possible. You can also freeze the cut cheese for about 10 to 15 minutes before assembly and frying.
- Fry at the optimal 350 F to 375 F temperature. Too hot, and the wrappers will burn before the cheese fully melts. Too low and the spring rolls will absorb a lot more grease.
- Do not overcrowd the pan and fry in batches as needed.
Deep-frying yields the best results, but you can bake the spring rolls instead if you'd like to cut some calories.
- Preheat oven to 400 F. Brush a baking sheet with vegetable oil.
- Arrange the spring rolls in a single layer and seam side down on the prepared baking dish. Lightly brush with vegetable oil or spray with cooking spray.
- Bake for 15 to 18 minutes, turning halfway through, or until evenly browned on both sides and the cheese is melted.
- Remove from heat and serve with your favorite dipping sauces.
How to store
- Arrange spring rolls in a single layer on a parchment-lined baking sheet, cover them with plastic film, and freeze for about 1 to 2 hours or until firm. This step will keep them from sticking when frozen.
- When firm, transfer in resealable bags or airtight containers. They'll keep in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- NO need to defrost; they can be fried frozen, but they need to cook longer.
Enjoy these cheese sticks as a midday snack or appetizer with dipping sauces such as marinara, Ranch dressing, BBQ, sweet and sour, or plum sauce. They're sure to be crowd favorites!
- 1 pound Eden Cheese or quick melt cheese
- 12 pieces spring roll wrappers
- canola oil
- Cut cheese into thin, long strips about ½-inch thick and 4-inch lengths.
- Separate wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond. Place cheese in the middle of the wrapper.
- Fold the bottom of the wrapper over the cheese. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining cheese and wrappers.
- In a wide pan over medium heat, heat about 1 inch deep of oil. Add spring rolls seam side down in batches and fry, turning once or twice, for about 1 to 2 minutes or until golden brown and crisp.
- Remove from pan and drain on a wire rack set over a baking sheet. Serve hot with sweet and sour sauce.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”