Crispy Mozzarella Cheese Roll

Ingredients:

For the Cheese Rolls:

• 8 mozzarella string cheeses or 250g mozzarella block, cut into thick strips
• 8 spring roll wrappers or egg roll wrappers
• 1 egg, beaten (for sealing)
• Fresh basil or parsley leaves (optional, adds a herbal kick inside the roll)
• Salt & black pepper, to taste

For the Crispy Coating:

• ½ cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs (panko recommended for extra crunch)
• 1 tsp garlic powder
• 1 tsp paprika
• Oil, for deep frying or pan-frying

🔥 Instructions:

Step 1: Wrap the Mozzarella

1. Place one mozzarella stick diagonally near a corner of a spring roll wrapper.
2. Add a basil or parsley leaf if using.
3. Fold the bottom over the cheese, then fold in the sides and roll tightly.
4. Seal the edge with beaten egg.
5. Repeat for all 8 rolls.

Step 2: Bread the Rolls

1. Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder and paprika.
2. Roll each mozzarella wrap first in flour, then dip in egg, and finally coat in breadcrumbs.
3. Optional: For extra crispy, repeat egg + breadcrumb step (double coat).

Step 3: Chill (Important!)

• Place breaded rolls in the freezer for 15–20 minutes. This helps prevent the cheese from leaking out during frying.

Step 4: Fry

• Heat oil (about 350°F / 175°C) in a deep pan.
• Fry the rolls in batches for 2–3 minutes or until golden brown and crispy.
• Drain on a wire rack or paper towels.

🍅 Serving Suggestions:

• Serve hot with:
  
  • Marinara sauce
  • Spicy sriracha mayo
  • Garlic aioli
  • Sweet chili sauce
• Add a side of fresh greens or a simple tomato salad to cut the richness.

🔄 Variations:

• Use spicy pepper jack or smoked mozzarella for a flavor twist.
• Add a thin slice of salami, prosciutto, or sun-dried tomato inside before rolling.
• Air-fryer version: Spray with oil and cook at 375°F (190°C) for 8–10 minutes, flipping halfway.