Kimchi + cheese is a no-fail combo, so kimchi cheese sticks make sense. Update the classic Pinoy snack with a tangy kimchi filling inside crispy golden lumpia wrappers.
People love riffing on lumpia, but cheese sticks never get the same treatment. Maybe because they’ve always been a snack that you make to keep the kids happy. Why overthink it when they're okay as is?
Adding kimchi changes everything. It plays well with cheese, and the combo becomes irresistible inside crispy lumpia wrappers. Make sure to drain the kimchi first to avoid soggy wrappers and leaky fillings. Save the drained kimchi juice for the dip, which is basically a thousand island sauce with the ketchup swapped out. Each bite is salty, funky, gooey, and tangy.
Prepare kimchi: Drain kimchi in a fine mesh strainer over a mixing bowl. Use a spoon to press down and extract more juice from the kimchi. Reserve juice for the dip. Mince kimchi and add to a second mixing bowl.
Make kimchi filling: Add cream cheese, mayonnaise, and sugar to the minced kimchi. Mix until well incorporated. Taste and season as needed.
Assemble cheese sticks: Separate and stack lumpia wrappers in a plate covered with a clean kitchen towel to prevent them from drying out. Prepare a small dish of water for sealing the lumpia.
Lay one lumpia wrapper out on a clean work surface. Place one stick of cheese near the bottom edge of the wrapper, leaving a 1-inch margin. Add 1 teaspoon of kimchi filling right above the cheese stick, spreading it out until it meets the edges of the cheese. Take a second stick of cheese and place it right above the kimchi filling, securing it between the cheese like a sandwich.
Fold the bottom edge tightly over the cheese and kimchi, then roll the cheese stick upwards and away from you. Roll once, tuck the left and right sides of the wrapper towards the center, and continue rolling tightly upwards. Once you reach the top edge, dab the wrapper with water. Fold to seal the cheese stick. Repeat with remaining wrappers, cheese, and kimchi filling.
Freeze cheese sticks in a single layer until firm but not fully frozen, about 25–30 minutes. This helps the kimchi filling solidify a bit, preventing it from leaking while frying.
Fry cheese sticks: Fill a medium pot halfway with neutral oil over medium-high heat. While your oil warms up, prepare a metal rack over a tray or a plate lined with a paper towel.
Once the oil registers 350°F (176°C), add cheese sticks to the pan in small batches. Don’t overcrowd the pot! Fry cheese sticks, turning once to cook the other side, until crisp and golden brown all over, about 3 to 5 minutes. Use tongs to transfer fried cheese sticks to the metal rack or paper towel-lined plate. Repeat with remaining cheese sticks, making sure to bring the oil back to temperature in between batches.
Make kimchi-mayo dip: Combine mayonnaise, kimchi juice, and condensed milk in a mixing bowl. Stir to combine, adjusting to taste. Serve with freshly fried cheese sticks.
