Fried Mozzarella Pepperoni Sticks

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.

Fried Mozzarella Pepperoni Sticks

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!

Fried Mozzarella Pepperoni Sticks

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.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6
Calories 141kcal

Ingredients

  • 12 pieces string cheese I used mozzarella
  • 12 egg roll wrappers
  • 36 slices pepperoni
  • oil for frying
  • marinara sauce warmed

Instructions

  • 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.
  • Serve with warmed marinara sauce for dipping.

Nutrition

Calories: 141kcal | Carbohydrates: 15g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 376mg | Potassium: 55mg | Fiber: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

Nutritional values are approximate.

Crabmeat Stuffed Oyster Shells

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!

Crabmeat Stuffed Oyster Shells

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!

Crabmeat Stuffed Oyster Shells

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.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 153kcal
Author Mike

Ingredients

  • 1/2 cup cream cheese softened
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Old Bay Seasoning
  • 1/4 teaspoon paprika
  • 2 tablespoons breadcrumbs
  • 1 cup fresh lump crabmeat
  • 8 oyster shells
  • lemon sliced, for serving

Instructions

  • Fire up your grill for direct cooking or preheat an oven to 450 F.
  • Combine the cream cheese, garlic powder, Old Bay, paprika and breadcrumbs. Gently fold in the crab meat.
  • Divide the mixture between the shells (about 1/4 cup in each).
  • Grill or bake for 10 minutes. If using an oven, place the shells under the broiler and additional 2-3 minutes to brown.
  • Serve with lemon slices.

Nutrition

Calories: 153kcal | Carbohydrates: 5g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 479mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 404IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg

Nutritional values are approximate.

Chicken or Pork Egg Rolls

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.

Chicken or Pork Egg Rolls

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.

Chicken or Pork Egg Rolls

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
Course Appetizer or Main
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8
Calories 288kcal

Ingredients

  • 1/4 cup vegetable oil plus more for frying
  • 1 teaspoon garlic minced
  • 1 teaspoon fresh ginger minced
  • 1 cup celery finely chopped
  • 4 cups coleslaw mix
  • 1 pound ground chicken or pork
  • 6 tablespoons oyster sauce
  • 2 tablespoons soy sauce plus more for serving if desired
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons sriracha more or less, to taste
  • 1 cup green onions chopped
  • 24 egg roll wrappers

Instructions

  • 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.

Nutrition

Calories: 288kcal | Carbohydrates: 28g | Protein: 15g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 982mg | Potassium: 479mg | Fiber: 2g | Sugar: 2g | Vitamin A: 226IU | Vitamin C: 18mg | Calcium: 56mg | Iron: 2mg

Nutritional values are approximate.