Ingredients
1 pack of Egg Roll Wrappers
1 Jar of Dill pickle spears
Mozzerella String cheese 1 per egg roll wrapper
Your favorite Tomato sauce or follow what I did
1 can Red Gold Tomato Sauce
2 tsp Italian Season
1 tsp Salt
pinch Pepper
Instructions
first cut pickles in half and let them drain or dry on a paper towel. Cut cheese sticks in half. If you are making my sauce mix the ingredients now and microwave for 2 minutes. I did this just to activate the seasoning and it thickened the sauce slightly.
Now it’s time to make the rolls!
Place an egg roll wrapper on a clean surface with a corner facing you. Lay two halves of a cheese stick in the middle. Cover with one Tbsp sauce. then lay one halved pickle spear on sauce. Fold the closest corner over ingredients. dab some water on the edges using your finger to help seal he paper as well. Fold in the sides and then finish rolling. Do your best to make sure the roll is sealed up. Repeat until all egg roll paper is used up. Once done you can freeze until ready to use!
Frying:
preheat a pan of frying oil to about 375. I honearly didn’t temp my oil I just waited until it felt hot when I held my hand above it. Slowly drop the Cheesesticks in once preheated only doing a few at a time. Allow them to fry until folded brown. You can also fry the entire batch and freeze what you don’t eat. They bake well in an oven once fried. Preheat the oven to 375 and bake for 12 to 15 minutes.
Give them a try and let me know if you do anything differen!
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