Cheese sticks are a tasty snack or appetizer the whole family will enjoy. Golden and crunchy on the outside, with gooey melted cheese inside, these spring roll–style sticks are addictively good.
I made my sweet and sour sauce today and while whisking it to the right consistency, I kept craving something salty and crunchy to dip—like lumpiang shanghai. My pork was frozen solid, so I looked for an easy substitute and found half a block of Eden cheese tucked away in the fridge. Problem solved: cheese sticks it was.
These simple spring roll cheese sticks come together quickly and are perfect for parties, snacks, or a satisfying appetizer. Below are notes on ingredients, assembly, cooking tips, storage, and a baked option if you prefer a lighter version.
Ingredient notes
- The recipe uses Eden cheese, a processed quick-melt cheese with a mild creamy flavor. Other good options are Velveeta, cheddar, gouda, cream cheese, or mozzarella sticks—choose a cheese that melts well.
- Use fresh spring roll wrappers when possible. Older wrappers dry out and become less pliable, making them harder to roll and seal.
- For heat, add a strip or two of finger chilies (siling haba) on top of the cheese before wrapping.
- Fry in oil with a high smoke point such as avocado, peanut, canola, or safflower oil.
How to assemble
- Cut the cheese block into long, thin strips roughly ½ inch thick and about 3 to 4 inches long, depending on wrapper size.
- Carefully separate spring roll wrappers and keep them covered with a damp paper towel while you work so they don’t dry out.
- Place a wrapper on a flat surface in a diamond orientation. Position a cheese strip lengthwise across the center, then fold the bottom corner up over the cheese.
- Fold the side edges inward, then roll tightly into a log starting from the bottom. Brush the top corner with a little water to seal.
Cooking tips
- To reduce cheese leakage, roll each wrapper as tightly as possible. You can also freeze the cut cheese for 10–15 minutes before wrapping to firm it up.
- Fry at 350–375°F (about 175–190°C). If oil is too hot the wrappers will burn before the cheese melts; if too cool the spring rolls will absorb excess oil.
- Do not overcrowd the pan—fry in batches so the spring rolls crisp evenly.
Baked Method
Deep-frying produces the crispiest result, but baking is a lighter alternative that still yields a pleasant crunch.
- Preheat the oven to 400°F (200°C). Lightly oil a baking sheet or line it with parchment and brush with a small amount of oil.
- Arrange the spring rolls seam-side down in a single layer. Lightly brush or spray them with oil to encourage browning.
- Bake for 15–18 minutes, turning halfway, until evenly golden and the cheese has melted.
- Remove from the oven and serve immediately with your preferred dipping sauce.
How to store
- Freeze arranged in a single layer on a parchment-lined baking sheet for 1–2 hours until firm so they don’t stick together.
- Once firm, transfer to resealable bags or airtight containers. Store in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- No need to defrost before frying—cook from frozen, but allow extra cooking time so the center heats through and the cheese melts.
Serve these cheese sticks as a snack or appetizer with dipping sauces like marinara, ranch, barbecue, sweet and sour, or plum sauce. They’re crowd-pleasers and come together with minimal effort.
For more spring roll ideas, try mango and cream cheese turon or vegetable lumpia with tofu for different sweet and savory variations. Enjoy!
More snack recipes
Pork Siomai
Biscocho
Siopao Asado
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Cheese Sticks
Email Recipe
Ingredients
- 1 pound Eden cheese or another quick-melt cheese
- 12 pieces spring roll wrappers
- canola oil (or oil with a high smoke point)
Instructions
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Cut the cheese into thin long strips about ½-inch thick and 4 inches long.
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Separate wrappers into individual sheets and lay each on a flat surface in a diamond shape. Place the cheese strip in the center.
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Fold the bottom corner up over the cheese, fold the sides inward, then roll tightly into a log. Wet the pointed edge with water to seal. Repeat for remaining pieces.
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In a wide pan over medium heat, heat about 1 inch of oil. Fry spring rolls seam-side down in batches, turning once or twice, for 1–2 minutes until golden and crisp.
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Remove and drain on a wire rack set over a baking sheet. Serve hot with sweet and sour or your favorite dipping sauce.
Notes
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only.”