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Crispy Easy Italian Egg Roll Mozzarella Sticks Recipe

Rose
These Crispy Easy Italian Egg Roll Mozzarella Sticks are a bold Italian twist on a classic appetizer. Melty mozzarella is layered with fragrant basil pesto and savory prosciutto, wrapped in golden egg roll wrappers, and served with a tangy balsamic dipping sauce. Perfect for parties, game day, or whenever you crave something cheesy and crunchy.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Italian
Servings 4 servings
Calories 280 kcal

Equipment

  • cutting board
  • knife
  • deep skillet or pot
  • thermometer to monitor 350°F oil temperature
  • baking sheet
  • mixing bowl
  • paper towels

Ingredients
  

  • 8 oz low-moisture mozzarella cheese (block or string cheese)
  • 8–10 egg roll wrappers
  • 1/4 cup basil pesto
  • 4–6 slices prosciutto or turkey prosciutto
  • neutral oil for frying (canola or vegetable oil)
  • 2 tbsp balsamic glaze
  • 1 tbsp honey
  • 1 tsp red wine vinegar
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1 tbsp olive oil

Instructions
 

  • Cut the mozzarella into long sticks, about 3–4 inches in length and ½–1 inch thick. If using string cheese, unwrap and keep whole. Pat dry with paper towels to remove excess moisture.
  • Brush a thin layer of basil pesto over each mozzarella stick. Wrap each piece with a slice of prosciutto (or turkey substitute), fully covering the cheese.
  • Place an egg roll wrapper in a diamond shape. Position the wrapped cheese in the center. Fold the bottom corner over the filling, fold in the sides tightly, and roll upward to seal. Brush the top edge with water to secure. Repeat with remaining sticks.
  • Heat 2–3 inches of oil in a deep skillet or pot to 350°F. Fry 2–3 egg rolls at a time for 1–2 minutes per side until golden brown and crisp. Remove and drain on paper towels.
  • Preheat oven to 375°F. Transfer fried egg rolls to a baking sheet and bake for 3–5 minutes until the cheese inside is fully melted.
  • In a small bowl, whisk together balsamic glaze, honey, red wine vinegar, oregano, garlic powder, and olive oil. Serve warm alongside the mozzarella sticks.

Notes

Freeze wrapped sticks for 20–30 minutes before frying to prevent cheese leakage. Seal edges tightly with water and maintain oil temperature at 350°F for best crispiness. For a lighter version, air fry at 375°F for 6–8 minutes, flipping halfway. Bake at 400°F for 12–15 minutes if preferred. Store leftovers refrigerated for up to 3 days and reheat in the oven at 350°F for 8–10 minutes.

Nutrition

Calories: 280kcalCarbohydrates: 18gProtein: 12gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 520mgPotassium: 120mgFiber: 1gSugar: 4gVitamin A: 300IUVitamin C: 2mgCalcium: 220mgIron: 1mg
Keyword crispy mozzarella appetizer, egg roll mozzarella sticks, Italian mozzarella sticks, pesto mozzarella rolls
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