Mozzarella Cheese Sticks (fried in healthy fat)

Author: Kelly the Kitchen Kop

1 package eggroll wrappers
24 mozzarella cheese sticks, try the spicy cheese too, that's our favorite! Note that freezing the cheese sticks helps prevent the cheese from oozing out into the grease when frying.
1 egg
Grease for frying, like beef tallow or lard from pastured animals (find the kind I use at those links)
You'll also need fryers of course — you could fry in a pan on the stove, but we had a grease fire at our house when I was a kid, and that makes me nervous. This looks like a good fryer—whatever you do, don't get one with Teflon! (Read about when I ditched my Teflon electric frying pan too.)
Organic marinara sauce for dipping or homemade ranch dip or organic pizza sauce

Heat up the fat in your fryers.
Using a fork or small whisk, beat one egg in a bowl.
Only get out a few cheese sticks at a time so they stay frozen until you get them wrapped and fried. Roll up the cheese stick in the eggroll wrapper starting in the corner, and use a finger dipped into the egg wash to moisten the seams and corners to wrap up and seal the cheese, tucking in the ends first and using a lot of the egg to keep the corners very moist, which prevents tears and keeps the folds closed.
When the grease is at 375*, carefully drop in the cheese sticks, only 2-3 at the time so they crisp up and don't cool down the grease too quickly. Cold grease makes soggy food. If you don't have a temperature adjustment on your fryer, you might want a thermometer like this one to make sure the fat doesn't reach the smoke point. Heating fat past the smoke point turns a healthy fat into a not good for you fat! Having a fryer like this one with a good temp control makes it easier.
Remove with a slatted spatula to a rack to cool a bit before you bite into them.
Serve with some organic marinara sauce for dipping or homemade ranch. :)