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Fried String Cheese

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Hoser View Drop Down
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Joined: 06 February 2010
Location: Cumberland, RI
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    Posted: 03 February 2012 at 12:41
This was inspired by a post I saw over at Smoked-meats forum, but differs in that the original post was done with egg roll wrappers, which I could not find at my market, and was dredged in flour and then bread crumbs before frying.

Since all I could find was spring roll wrappers (rice papers) I used them, and decided to forgo the traditional dredging.

Here is what we started with:


You'll have to be sure you soak the spring roll wrapper in water  to soften it or you won't be able to roll it.

I placed a nice slice of sopressata on the wrap, followed by some nice fresh basil, and then a stick of string cheese. Topped that with a bit of Thai sweet chili sauce, and rolled it all up.


Here's what they looked like after...(I got better at rolling them as we progressed)


Got the deep fryer out and heated it up to 375°


Put the first two in for 5 minutes and it was waaaaayyyy too long! An epic failure. The cheese blew out and I wound up with a couple of tasty hollow wrappers that were nice and crispy.


Next two went in for only 3 minutes and were very nice...wrappers crisped up nicely, cheese was totally melted and the basil and sopressata were well cooked.


Served it up with some more sweet Thai chili sauce for dipping, and they were great! I will be making this appetizer many more times in the future....I definitely recommend you folks giving it a try.


Go ahead...play with your food!
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jdonly1 View Drop Down
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Joined: 12 February 2010
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Post Options Post Options   Thanks (0) Thanks(0)   Quote jdonly1 Quote  Post ReplyReply Direct Link To This Post Posted: 03 February 2012 at 14:42
We have had some of them wrappers for over a year and havent done any thing with them yet.Now you have got me thinking.
Cheers Jarrod
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 03 February 2012 at 15:59
Beautiful, Dave, I like the stepping-up of a plain ol' mozzarella stick to something that looks really beautiful, and must taste like a million bucks!
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