Every bite into an appetizer, roll your eyes, make that ‘ooooooh my’ sound and smile? That’s what we did when we took our first memorable bite of these fried mozzarella pepperoni sticks. The egg rolls are so crunchy and yummy. The cheese gets all yummy gooey. The pepperoni adds a bite of meaty spiciness. All dunked in warm marinara.
We both agree, we’ll probably not make something more delicious or as addicting as these fried mozzarella pepperoni sticks. Oh we could probably make some changes. Maybe use a different cheese. Use pizza sauce for dunking. But why? There’s no point at all messing with this level of perfection. Just make them and enjoy and don’t over-think them. They’re awesome!
Heat oil to 375 F in a deep fryer, Dutch oven or deep skillet.
Working in batches, place egg roll wrappers in front of you with one corner towards you and one pointing away from your. The others will point to your left and right, forming a diamond. The wrappers are rectangular so it won't be a perfect diamond, but close enough.
Place three pieces of pepperoni in the center of the wrapper, leaving about an inch between the pepperoni and the left and right points of the diamond.
Center a piece of cheese over the pepperoni.
Grab the bottom point of the wrapper and fold over the top of the cheese, then roll up until you get to the top point. Just before you roll that last inch brush the inside of the wrapper with water to help hold.
Fry the sticks in oil for about 1 minute or until golden brown. Remove to a wire rack-lined sheet pan to drain and cool slightly.
Think crab cakes. Cooked and served in oyster shells, these are easy to make and fun to eat. I have a real problem containing myself around crab cakes, and these are no exception. Simple ingredients, nothing hides that great crab flavor. I really enjoyed my crabmeat stuffed oyster shells… except that I should’ve made more!
I used stainless steel reusable oyster shells, which have quickly become my go-to servers for seafood and well, just about anything I can fit into them. Even though they go onto a grill or in the oven, they cool off quickly so you can handle them. Just pick them up and slurp them down, just like you were eating oysters. Fun!
As much as we both loved the filling in these chicken or pork egg rolls, let’s face it. Everyone loves egg rolls for the crispy, crunchy delicious fried wrappers. If the filling was the star we’d just make that and plop it on a plate and call it dinner. Instead, we wrap it in crazy addicting ‘blanket’ of yumminess. It’s really hard not to eat too many of these.
If you don’t want your chicken or pork egg rolls to have a bit of a kick, simply leave out the sriracha sauce. If you like the kick, but don’t have sriracha on hand, dried red pepper flakes are a great substitute.
Make sure you the let the egg rolls drain well if you are using a deep fryer to cook the egg rolls. I like to stand them on end so that any extra oil drains out the end.
As much as we both loved the filling in these chicken or pork egg rolls, let’s face it. Everyone loves egg rolls for the crispy, crunchy delicious fried wrappers. If the filling was the star we’d just make that and plop it on a plate and call it dinner. I
2tablespoonssoy sauceplus more for serving if desired
2teaspoonstoasted sesame oil
2tablespoonssrirachamore or less, to taste
24egg roll wrappers
Heat 1/4 cup of oil in a large Dutch oven or pot over medium high heat.
Stir in the garlic, ginger, and celery. Saute for 2 minutes, stirring constantly. Do not let the garlic burn.
Stir in the coleslaw mix. Saute for 5-10 minutes, stirring constantly, until the cabbage is wilted.
Crumble in the ground meat, oyster sauce, soy sauce, sesame oil and sriracha.
Stir fry until the meat is done, about 5 minutes.
Turn off the heat and stir in the green onions. Let cool slightly before assembling the egg rolls.
Get your egg rolling station ready. You'll want a small cup of warm water for dipping your fingers into.
Working in batches, place an egg roll in front of you with a point towards you, like a diamond. Dip your fingers in the water and wet the edges of the roll.
Place a tablespoon of the meat mixture on the roll just below the center, towards you. Grab the bottom point and fold it over the mixture. Fold in the sides and then roll the wrapper up towards the furthest tip. Press down on the sides and seams to seal.
Heat oil in a deep fryer (3" to deep fry) or pan (about 2" to shallow fry) to 350 F.
Working in batches, deep fry the rolls until golden brown and crispy, rotating to make sure all sides get fried.
Remove to a wire rack to drain and cool slightly before serving.