Chili Lime Nacho Mozzarella Sticks

Ingredients

24 mozzarrella sticks

24 egg roll wrappers

1/4 cup water (you won't use it all)

Chili Lime Olive Oil

1 tablespoon lime juice

1/4 cup olive oil

1/2 tsp EACH salt, chili pwdr, ground cumin, garlic pwdr

1/4 tsp EACH pepper, onion pwdr

Dipping Options

1 Recipe 5 Minute Fire Roasted Restaurant Blender Salsa

1 Recipe Cotija Honey Lime Avocado Dip

1 Recipe Spicy Fire Roasted Red Pepper Dip

Instructions

Freeze mozzarella sticks for 90 minutes.

Whisk together the Chili Lime Olive Oil Ingredients in a small bowl.

Preheat oven to 400 degrees.

*You can also look at the back of your egg roll wrapper for wrapping instructions/pics. Working with one at a time, place mozzarella stick diagonally in the bottom third of the egg roll wrapper. Brush the edges of the wrapper with water. Fold the bottom of the wrapper up tightly over the cheese, then proceed to roll the up the cheese, folding in the edges of the wrapper as you roll. You want the edges to be tightly sealed so the cheese doesn't spill out when cooked. Take care not to tear the wrapper.

Place wrapped mozzarella sticks on a baking rack placed on a foil lined baking sheet. Brush wrapped mozzarella sticks with Chili Lime Olive Oil, stirring to make sure you get the spices that have settled. Note that the mixture will thicken as flour from the wrappers deposits into the oil.

Bake for 15 minutes at 400 degrees. Broil for 3-5 minutes, or until golden, then flip mozzarella sticks and continue to broil until other side is golden.

Serve with Fire Roasted Blender Salsa, Cotija Honey Lime Avocado Dip or Spicy Roasted Red Pepper Feta Dip