Made Mozzarella Wraps on Thursday, the Fourth of July. I had planned on taking photos as I made the recipe. But, our family barbecue was in full swing. If I took pictures, the appetizer would have ended up a dinner item instead of an appetizer item. Taking photos while cooking takes time. Therefore, the camera was set to the side…and I got cooking…The Mozzarella Wraps were a hit! My family LOVED them. They liked them better than the bread crumb covered mozzarella sticks version.
Fast forward two days…Saturday. I made the Mozzarella Wraps again. Sooo good!
It’s now my new ‘go to’ appetizer. It’s very easy to assemble. I also like the fact that they are made with a small amount of oil. It is not deep fried.
Egg Rolls are so delicious. I especially like the dough. Using the wrappers to wrap cheese is genius.
I seasoned my wraps with salt, garlic powder, black pepper and red pepper flakes.
Different use of spices introduces an international flare to the wraps.
So, go wild and try different flavor profiles.
I used mozzarella cheese, but using semi-hard cheeses
would work well when making the wraps.
There are three major steps to making the Mozzarella Wraps:
1 Rolling the Wraps
2 Cooking the Wraps
3 Draining the Wraps on Paper Towels
When rolling the wraps, keep egg roll wrappers covered with a damp paper towel to keep them from drying while building the Mozzarella Wraps.
Mozzarella Wraps can be kept warm during a party by placing them on a baking sheet in a low oven (200 degrees Fahrenheit) until ready to serve.
I changed the recipe name to Mozzarella Wraps for my blog. It just seemed more fitting.
You’ll love the gooey cheese oozing out of the wrap…
let’s go to the kitchen and make some Mozzarella Wraps…
MOZZARELLA WRAPS are so gooey good
Contributed by : Clinton Kelly (TV show: The Chew)
Adapted by Carmen Ortiz
skill level: easy
time: approximately 30 min
1 pound Mozzarella Cheese (cut into 1/2-inch by 4-inch logs)
15 Egg Roll Wrappers
Garlic Powder (my addition)
Red Pepper Flakes (my addition)
Water for brushing
Olive Oil or vegetable oil
Marinara Sauce (for dipping)
Parmesan (for grating) optional
WRAP THE CHEESE. Place an egg roll wrapper in front of you like a diamond.
Brush the surface of the wrapper lightly with water.
Lay a piece of a log-shaped cheese on the lower third of the diamond.
Season with salt, pepper, garlic powder, and red pepper flakes. (choose spices you like)
Roll the cheese in the wrapper half-way.
Fold in the corners of the wrapper like a burrito.
Continue rolling and press to seal the edges.
Repeat process until all cut cheese is wrapped.
COOK THE CHEESE WRAPS. Place a non-stick pan (I used a cast iron pan) over medium-high heat and add about 1/8-inch of oil to the pan, or just enough to coat.
When oil is hot enough (when it shimmers), place several mozzarella wraps in the pan.
Let cook 1 to 2 minutes per side, or until golden brown all around.
DRAIN WRAPS ON PAPER TOWELS. Remove wraps from pan to a paper towel lined plate. Season immediately with salt. (I skip this step)
SERVE. Allow to cool slightly before serving.
Serve with Marinara Sauce for dipping.
Top with grated parmesan (optional).
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Weeks ago, a BEAUTIFUL RAINBOW appeared in the sky…the colors were so vibrant and beautiful. By the time I took the shot with my smartphone, the colors were fading.
Will be learning to sing and play on guitar, Somewhere Over the Rainbow by Eva Cassidy. This version by Eva is so powerful…take a listen…
Somewhere Over The Rainbow (Lyrics) by Eva Cassidy
YouTube Music Video by ISIS SKY
Sometimes SAVORY…cooking is art revealed
NOTE: Dessert recipes can be found on
my dessert blog, Baking is my Zen.
Photography by Carmen Ortiz ~All Rights Reserved.
Not to be used without permission.