Deep Fried Cheese Rolls GF

I recently came across this recipe: Cats and Casseroles: Baked Mozzarella Sticks  I thought making a cover  for the cheese sticks was a marvelous idea and I wanted to try it.  I had some spring roll "skins" or wrappers (tapioca starch, rice starch, salt and water),  in the cup board already.

I have made these twice now.  The firsts ones were a little gummy, kind of pale and bland...but tasty enough to try again.  The second ones were crisp, mostly golden and much tastier.  The secret is being patient enough to let the oil get HOT ( too cool and the cheese melts before the skin is done) and soaking the skins in SALT water when softening.  It's possible using an already saltier cheese would solve that problem as well.

Ingredients:
Cheese sticks or any white cheese cut into chunks
Spring Roll Skins
Salt to taste
Water for soaking
Coconut Oil for frying

Dipping Sauce:
Savory Neufchatel Dip
Or
Favorite Pizza Sauce
Or
1 can crushed tomatoes
handful of basil flakes
red wine vinegar to taste
salt to taste
onion powder
thyme
beef gelatin

Directions:

1. Heat coconut oil in a deep pot and bring the temperature to 375* or so. This can take up to 45 minutes depending on the size of pot, BTU capacity of the burner and how cold the kitchen is at the time.  In the mean time, get out ingredients and 3 dinner plates; one for soaking (mine have a decent rim for holding water), one for rolling, and one for placing finished rolls while the oil heats up.
2. Mix ingredients for sauce in a separate pan, set on medium low.  Keep covered, stir once or twice and forget about it until rolls are done.
3. Carefully fill one dinner plate with salted water.  When salt is dissolved, add spring roll skin. (Skins are too brittle otherwise.) Do one at a time to prevent them sticking to each other.
4. Unwrap cheese sticks or cut cheese into chunks.  Think roughly index finger dimensions as a guideline.
5. Remove spring roll skin from soaking water when pliable. Hold up briefly over soaking plate to let drips fall off.
6. Starting on edge of skin, roll cheese up, folding the sides towards the middle after one full rotation of the cheese.  Continue rolling and tucking the sides, as needed.
7. Place finished roll on third plate, seam side down.
8. When oil is hot, add a single roll at a time, at least initially.  Adding two at the same time can cause them to glue themselves together.  Trying to separate will cause the skins to tear and allow for the cheese to bubble out.
9. They are done when floating and are the desired color (and/or the cheese is exploding from somewhere on the roll.)  Remove from oil with an appropriate, long handled tool; such as tongs or a slotted spoon.
10. Let cool for a few minutes at least...burning the mouth on too hot cheese doesn't make it taste better.
11. Serve warm with a generous portion of warm sauce.

These are yummy and fun to make...and eat.   I can see making it with Mexican themed seasonings (with corn tortillas even) or with apple pie type fillings with a custard sauce for dessert.

Gluten-Free Wednesday
Tasty Traditions