(makes 4 pieces / 16 wedges)

Fresh Mozzarella, room temp - 16 ounces
Egg roll wrappers - 1 package
Seasoned bread crumbs - 1 cup
Red pepper flakes - ½ teaspoon
Fresh basil, minced - 2 tablespoons
Kosher salt - 1 teaspoon
Fresh ground pepper - ½ teaspoon
Vegetable oil in sauté

Heat oil in large skillet (cast iron is the best option). Test oil for proper temperature by dropping a small piece of and egg roll wrapper in – it’s the right temperature when it sizzles immediately, and browns within 15 seconds.

Roughly chop Mozzarella and toss together with bread crumbs, pepper flakes, fresh basil, salt and pepper. Lay one egg roll wrapper on a flat, dry surface; place 3 to 4 tablespoons in the center of wrapper. Using a pastry brush, moisten the edges of the wrapper (this will ensure a good seal) and place a second wrapper on top, press out most of the air and press the edges together to form a pouch. (At this stage it will resemble a large ravioli.) Repeat this step till the Mozzarella mixture is gone.

Prepare a cookie sheet with 3 layers of paper towel and place near the frying oil. Gently place one pouch at a time in the hot oil. When the bottom edges begin to crisp and turn golden brown, carefully flip the pouch, brown. Remove cooked pouch to cookie sheet and repeat process for remaining pouches. Cut into quarters and serve.

Buon Appetito!