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!
How to assemble
- Cut the block of cheese into long, thin strips about 1/2 inch thick and 3-inch lengths.
- Gently pull 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 middle of the wrapper and fold the bottom end of the wrapping over the cheese.
- Fold side ends inward and starting at the bottom, roll tightly into a log. Dab the top corner of the wrapper with water and press to seal.
- 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.
- For a kick of heat, place one or two strips of finger chilies (siling haha) on top of the cheese before wrapping.
- 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.
- Use oil with high smoke points such as peanut, canola, or safflower. 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 if you’d like to cut some of the calories, you can bake the spring rolls instead.
- 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 about 15 to 18 minutes, turning halfway through, or until evenly browned on both sides and cheese is melted.
- Remove from heat and serve with favorite dipping sauces.
How to store
- Arrange spring rolls in a single layer on a parchment-lined baking sheet, cover 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. Properly stored, they’ll keep in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- NO need to defrost and can be fried frozen, but 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 favorite!
- 1 pound Eden Cheese or quick melt cheese
- 12 pieces spring roll wrappers
- canola oil
- Cut cheese into thin, long strips about 1/2-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.