Italian Egg Rolls with Risotto alla Milanese & Pesto Sauce

What I love about egg rolls is that they are so versatile!  You can fill them with anything you want, they’re great finger food for parties, yummy appetizers or they can be the entree!  Here’s my Italian style egg roll – try it…you’ll love it!


1 package (“log”) of pancetta
1 bunch of thin asparagus
1 package of egg roll wrappers
1 jar of roasted red peppers
1 egg
1 package of shredded mozzarella cheese
1 package of risotto alla Milanese (check package for ingredients list)
Extra virgin olive oil
1 large container of vegetable oil
1 container of parmesan cheese
4 cups of fresh basil
Salt & pepper

1 Deep fryer or large pot
1 Candy/Jelly Deep Fryer Thermometer (for pot frying method)
1 Cutting board
1 Meat cleaver
1 chef’s knife
1 Spatula
1 spider ladle
1 pair of tongs
1 cast iron grill pan
1 medium frying pan
3 small bowls
Paper towels
2 medium (rectangular) bowls
Blender, food processor or mini chopper

Using your meat cleaver chop the entire log of pancetta into ¼-1/2 inch chunks
Place 1-2 Tablespoons of olive oil in a medium frying pan, add the pancetta and cook over medium heat stirring & flipping occasionally.
Drain in paper towel lined bowl. Pancetta should be cooked through but still chewy.


While pancetta is cooking heat up the cast iron grill pan and add asparagus, drizzle with olive oil and cook until tender but still had a crunch to it (al dente).
Set aside in a rectangular bowl to cool. Once cooled chop asparagus spears in half.
Prepare risotto as per the package instructions.

Drain the roasted red peppers, slice into strips and put in a small bowl.
Crack the egg into a small bowl, add a splash of water and beat well.


Once all ingredients are prepped add the vegetable oil to the large pot and heat to 350 degrees or pour the oil into your fryer and heat to 350 degrees.

Egg Roll Assembly & Cooking Directions
Take an egg roll wrapper and place it on the cutting board so that it looks like a diamond.
Add asparagus, pancetta, pepper slices and mozzarella cheese
Dip your finger in the egg wash and coat all four sides of the wrapper along the edge.
Fold in the sides first, then fold the bottom point (closest to you) over the ingredients and roll gently until the top point sticks to the wrapper.
Repeat until all fillings are gone.

unwrapped1  wrapped
Carefully place egg rolls into the hot oil
For the pot method you can hold down the egg rolls with a spider ladle to ensure they cook evenly.
Don’t cook more than three at a time.
After about 2-3 minutes or until golden brown
Remove the egg rolls and drain them on a wire rack or on a paper towel lined plate

Pesto Dipping Sauce

Into the bowl of a food processor, add the basil leaves, salt, and pepper. Pulse until finely chopped. With the blender still running,
slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary.
Transfer to a bowl and stir in 1/2 cup Parmesan.

Using a dry ingredient measuring cup (1 cup size will do) scoop the risotto out of the pan and place on the plate. Shape it back together if it doesn’t hold its shape.
Cut two egg rolls in half on an angle so the open end has a pointed end.
Place 2 small table spoons of pesto onto the plate next to the egg rolls.
Start dipping and dig in!


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