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Gluten Free Plant Based Fried Mozzarella Sticks

Plant Based Fried Mozzarella Sticks – Gluten Free

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  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 Plant Based Fried Mozzarella Sticks - Gluten Free 1x
  • Category: Party Food
  • Method: Frying
  • Cuisine: Plant Based
  • Diet: Kosher


Plant Based Fried Mozzarella Sticks are gluten free, crispy, gooey, creamy deliciousness. I make them by wrapping rice paper around a plant based cheese stick, dipping them in an egg wash, panko, and then frying them until they’re crunchy and golden brown. Dipped in marinara, they’re a treat for any gathering!


Units Scale
  • 12 Daiya Plant Based Mozza Cheez Sticks, unwrapped
  • 1 cup panko crumbs (gluten free)
  • 1 tablespoon Italian seasoning
  • 1/2 cup (liquid) egg
  • 2 tablespoons garlic oil
  • 6 sheets rice paper (spring roll wrappers. If small use 12)
  • Oil for frying
  • marinara sauce for dipping (optional)



  1. In a medium bowl, combine the panko crumbs and Italian seasoning.  Set aside.
  2. In a small casserole dish, whisk together the egg and the garlic oil.  Set aside.
  3. Fill a large bowl or pot with very warm water.  Set aside.
  4. If using very large rice paper sheets, carefully snap each sheet in half.  If the sheets aren’t large use 12 whole sheets instead of 6.
  5. Dip a piece of rice paper into the very warm water until it is completely submerged, being careful not to break it.  Count to 5 and test if the paper is pliable.  If not then let the paper rest in the water for another few seconds.
  6. Place the wet paper on a flat surface, like a cutting board.  Place the mozzarella stick on the rounded side of the rice paper.  If using square paper it doesn’t matter which side you use.
  7. Carefully roll the paper around the cheese stick, folding in the sides after rolling the cheese up twice in the paper.  Continue rolling until the cheese stick is completely covered with the paper.  
  8. Set aside the wrapped cheese stick, seam side down.
  9. Repeat with the remaining mozzarella sticks.
  10. Place half of the panko mixture onto a large dish or casserole.
  11. Before dipping the mozzarella, begin to heat the oil in a Dutch oven.  The oil should be around 1 1/2 inches deep.
  12. Dip each rolled stick in the egg mixture, then press the crumbs into it.  Drop the stick into the hot oil, and fry until golden brown on all sides.
  13. Repeat with the remaining sticks, adding additional panko as necessary to the crumb plate.
  14. Allow the Plant Based Fried Mozzarella Sticks to cool slightly before serving with marinara dipping sauce and bottles of cold gluten free beer.


You can use either refined avocado oil or peanut oil for frying.

I have not tried making these sticks in an air fryer.  If you do, please let me know how they turn out!

If you can’t find plant based cheese sticks, you can cut a large brick of plant based mozzarella into sticks, or use 1-2 tablespoons shredded plant based mozzarella.  Roll the sticks as directed above.


  • Serving Size: 1 stick
  • Calories: 164
  • Sugar: 0.8 g
  • Sodium: 435.4 mg
  • Fat: 10 g
  • Saturated Fat: 4.6 g
  • Carbohydrates: 12 g
  • Fiber: 0.6 g
  • Protein: 2.6 g
  • Cholesterol: 0 mg
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