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Rice Paper Mozzarella Sticks
By Brooke Caison
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
45 mins
Cal/Serv:
2326
Some recipes are just good plain fun, like these rice paper mozzarella sticks with chili garlic marinara sauce. The classic cheese pull-tastic mozz sticks you know and love get a fun upgrade with chewy rice paper and a homemade chili garlic-spiked sauce. Just wrap the sticks in a sheet of soaked rice paper, then bread with Parm-studded panko, and fry until deep golden brown and a little bit chewy. Now that's an appetizer that will get your party started!
The dipping sauce:
After sharing these around the Delish Test Kitchen with plain old marinara, video producer Justin had the genius idea to jazz up the dip with a few classic east-Asian condiments to play alongside the rice paper. The result is a blend of textures and deeply umami-rich flavors that make for an easy, familiar, and share-worthy snack.
The panko:
Having trouble getting the panko to stick? Not all panko brands are created equally. Some are chunkier than others, so if you find you have trouble getting the bread crumbs to stick, pulse half of them in a food processor to break them down a bit before breading.
Make ahead:
Keep these on hand for your future self. Prepare the mozzarella sticks through the breading step then transfer them to the freezer on a sheet tray. Once frozen solid, transfer to a freezer-safe ziptop plastic bag and freeze for up to 3 months.
Storage:
Store any leftovers in an airtight container for up to 4 days. Reheat in the oven or an air fryer at 400° until warm.
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Ingredients
- 8
(8 1/2") rounds rice paper
- 8
low-moisture mozzarella string cheese sticks
- 2
large egg
- 1 cup
panko bread crumbs
- 1/3 cup
finely grated Parmesan
- 2 tsp.
dried basil
- 1 tsp.
garlic powder
- 4 cups
neutral oil
- 1/4 cup
store-bought or homemade marinara sauce
- 2 Tbsp.
chili garlic sauce
- 2 tsp.
fish sauce
- 1 tsp.
fresh lime juice
Kosher salt
Directions
- Step 1Fill a pie dish halfway with lukewarm water. Soak 1 round of rice paper until pliable and no longer stiff, 15 to 20 seconds. Cut in half with kitchen shears, making 2 semicircles. Place rice paper on paper towels and gently place more paper towels on top. Lightly pat to soak up excess water.
- Step 2Place 1 mozzarella stick parallel to straight side of one semicircle. Fold corners into the center. Roll rice paper toward curved edge of semicircle, tightly securing mozzarella stick inside. Transfer to a plate. Repeat with remaining rice paper and mozzarella sticks.
- Step 3In a shallow bowl, beat eggs until blended. In another shallow bowl, mix panko, Parmesan, basil, and garlic powder until combined.
- Step 4Working one at a time, dip a wrapped mozzarella stick into egg mixture, turning to coat. Dredge in panko mixture, turning to coat. Dip into egg and panko mixture again to make a double coating. Transfer to a plate. Repeat dredging process with remaining wrapped mozzarella sticks. Freeze until cold, 15 to 20 minutes.
- Step 5Meanwhile, in a large high-sided skillet over medium-high heat, heat oil until an instant-read or deep-fry thermometer registers 350°. In a small bowl, combine marinara, chili garlic sauce, fish sauce, and lime juice.
- Step 6Working in 2 batches, fry mozzarella sticks, turning occasionally, until golden brown and cheese is starting to ooze, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain; immediately season with a pinch of salt.
- Step 7Arrange mozzarella sticks on a platter. Serve with chili garlic marinara sauce alongside.
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