Cook the gluten-free lasagna noodles in a large pot of boiling salted water until al dente, following package instructions (about 8-10 minutes). Rinse under cold water and lay flat on a kitchen towel to dry.

Spread a thin layer of whipped chive cream cheese along the length of a lasagna noodle. Place a mozzarella cheese stick at one end and wrap the noodle around the cheese tightly.

Dip the wrapped stick in beaten eggs, letting any excess drip off, then roll in seasoned gluten-free bread crumbs, coating thoroughly.

Arrange the assembled sticks on a tray lined with parchment paper and freeze for at least 60 minutes.

Heat oil in a deep skillet over medium-high heat (around 350°F). Add the frozen sticks and fry in batches for about 3-4 minutes on each side until golden brown.

Use a slotted spoon to transfer the fried sticks to a paper towel-lined plate. Let cool slightly before serving.