cheesy rice paper sticks 🧀

Ingredients

• 8 sticks String Cheese (cut into 2‑3 inch pieces if longer)
• 8 pieces Rice Paper Sheets (8‑inch spring‑roll wrappers, keep sealed until use)
• 2 cups Vegetable Oil (neutral oil with high smoke point (canola, peanut, or sunflower))
• 1/2 cup Thai Sweet Chili Sauce (store‑bought or homemade for dipping)

Instructions

1. Prepare Cheese Sticks

   If the string cheese sticks are longer than 3 inches, cut each into 2‑3 inch pieces so they fit easily inside a rice paper sheet.

   Time: PT2M

2. Soften Rice Paper

   Fill a shallow dish with warm water. Submerge one rice paper sheet for about 5 seconds until it becomes pliable, then lay it flat on a clean kitchen towel and pat gently to remove excess moisture.

   Time: PT3M

3. Wrap the Cheese

   Place a cheese piece near the edge of the softened rice paper, fold the sides over, and roll tightly, sealing the edges by pressing gently. Repeat for all sticks.

   Time: PT5M

4. Dry Wrapped Sticks

   Lay the wrapped sticks on a paper towel and press lightly with another towel to absorb surface moisture.

   Time: PT2M

5. Heat the Oil

   Add vegetable oil to the pan to a depth of about 1 inch. Heat over medium‑high until the oil reaches 350°F (180°C). Use a thermometer for accuracy.

   Time: PT5M

   Temperature: 350°F

6. Fry the Sticks

   Working in small batches, gently lower 2‑3 wrapped sticks into the hot oil. Fry for 1‑2 minutes per side, or until golden brown and the cheese is melted.

   Time: PT5M

   Temperature: 350°F

7. Drain and Rest

   Using tongs, remove the sticks and place them on a fresh paper towel to drain excess oil.

   Time: PT2M

8. Serve

   Arrange the crispy sticks on a serving plate with a small bowl of Thai sweet chili sauce for dipping.

   Time: PT1M

Nutrition Facts

Calories

240

Protein

10 g

Carbohydrates

22 g

Fat

14 g

Fiber

1 g