Cheese Filled Egg Rolls

Heat oil in a large stock pot until it reaches 375ºF.

Meanwhile, lay 1 egg roll wrapper on the counter with one corner towards you (like a diamond). Place one cheese stick horizontally in the the center of wrapper. Fold the sides over cheese, bring the corner closest to you over the two sides and roll up towards the top corner. Wet the top corner with a bit of water and fold over onto the egg roll. Seal.

When oil is hot, gently place 2–3 cheese sticks in the oil. Let cook until golden in color, about 3–4 minutes. Remove to a baking sheet that has been lined with a paper towel. Repeat with remaining egg rolls.

For the sauce, combine all ingredients over low heat in a small saucepan. Serve with cheese sticks.