83% would make this again

Mozzarella and Salami Sticks

Q: How do I stop cheese from leaking out of mozzarella salami sticks when frying?

Getting the cheese to stay inside is all about temperature and sealing. Make sure the wrapped sticks are very cold before you cook them. Chilling or briefly freezing them makes the filling firm so it doesn’t melt too fast. Also wrap the salami snugly around the cheese and seal the edges of the spring roll wrapper well so hot oil can’t find a gap to push through.

Q: Can I make mozzarella salami sticks without deep frying them?

Yes there are alternatives but they change the result a bit. You can bake or air fry the rolls instead of deep frying. Just brush them lightly with oil and cook until golden and crisp. They won’t be quite as crunchy as deep fried but they will still be tasty and less oily.

Q: What type of cheese and salami should I use so these snacks taste great?

Choose low moisture mozzarella rather than the super soft fresh versions so it melts in a controlled way without leaking. Thin sliced salami crisps up nicely and adds a punch of savoury flavour without overpowering the cheese. Fresh herbs like basil or parsley inside add another layer of flavour if you like.

Q: What is the best way to make the marinara dipping sauce?

For sauce that really works with these sticks, sauté a little garlic in good olive oil, then add crushed tomatoes, salt, pepper and herbs like oregano or basil. Simmer gently until it thickens and the flavours meld. Serve it warm so it pairs perfectly with the hot 'n' crispy sticks.

Q: Can I make salami mozzarella sticks ahead of time and freeze them?

Absolutely. Once you’ve wrapped each stick, freeze them in a single layer until firm then store them in a freezer-safe bag. You can cook them straight from frozen when you’re ready and they still crisp up beautifully.

Q: What do people usually dip mozzarella sticks in besides marinara?

Marinara is the classic pairing but people also like ranch dressing, honey mustard or even something sweet like a fruit jam for contrast. You can serve a couple of options so everyone can pick their favourite. Don't be afraid to experiment. Every time we've made these we try different dip combinations and the sweeter dips get lots of compliments because they pair well with salty appetizers like this.

Vish G

March 25, 2026

Great for sharing or quick bites Mozzarella and Salami Sticks bring together melty cheese and savoury salami in every bite. Serve them hot with a side of marinara dipping sauce for an easy crowd pleasing favourite that makes this recipe great for game night or even a random snack with your friends.

PREP TIME

20 MIN

COOK TIME

10 MIN

SERVINGS

Ingredients

12 spring roll wrappers (about 20 cm / 8 inch squares)
225 g / 8 oz low-moisture mozzarella, cut into thick sticks
100 g / 3.5 oz thin sliced salami
1 tbsp fresh basil or parsley, finely chopped (optional but recommended)
Black pepper, to taste
1 egg, beaten (for sealing)
Vegetable or sunflower oil, for frying
Marinara dipping sauce
1 tbsp olive oil
1 small garlic clove, finely minced
240 ml / 1 cup good-quality crushed tomatoes or passata
Salt, to taste
Black pepper, to taste
¼ tsp dried oregano or Italian seasoning
Small pinch of sugar (optional)
Fresh basil, finely chopped (optional)

Instructions

Lay a spring roll wrapper flat with one corner pointing toward you.
Place a slice of salami near the bottom corner, top with a mozzarella stick, add a pinch of herbs and a light crack of black pepper then roll the salami snugly around the cheese.
Fold the bottom corner over the filling, fold in the sides tightly then roll upward into a neat stick. Brush a little beaten egg on the final corner to seal.
Repeat with remaining wrappers, then place the rolls on a plate and freeze for 20 minutes so the cheese stays inside while frying.
While they chill, heat olive oil in a small pan over medium heat, add garlic and cook for about 30 seconds until fragrant but not browned.
Stir in tomatoes, salt, pepper, oregano and sugar if using, then simmer gently for 10-12 minutes until slightly thick. Finish with fresh basil and keep warm.
Heat frying oil in a deep pan to medium-high heat, about 175°C / 350°F.
Fry the rolls in small batches for 2-3 minutes, turning gently, until golden and crisp all over.
Transfer to paper towels to drain briefly, then serve hot with the warm marinara dipping sauce on the side.