Ingredients :

• Mozzarella sticks — Not fresh mozzarella in water—it would release too much moisture and the wrapper would never crisp up properly. Use solid sticks from the cheese or snack aisle. If you can’t find them, a firm mozzarella ball cut into thick sticks works, but drain it thoroughly and dry it in paper towels for at least 30 minutes beforehand.
• Turkey ham — Thin slices, not too thick. It must wrap around the cheese without tearing. If you find slightly smoked poultry ham, take it—that little smoky note makes a difference in the final result.
• Spring roll wrappers — Found in Asian grocery stores or the fresh section of supermarkets. Keep them under a damp cloth while you work—they dry out in minutes and become brittle. One sheet per stick is the right measure.
• Olive oil + garlic salt — A kitchen brush is really useful here. Garlic salt powder spreads evenly over the oiled surface and caramelizes slightly during baking—it’s that little detail that gives that extra flavor on the finish.