Italian Eggroll Dinner

by Arthur Saks
(Staten Island, NY, USA)

Sweet Sausage, Broccoli Rabe, Sundried Tomato, Risotto



  • 2 lbs of sweet sausage, bulk
  • 1 Small onion, diced
  • 3 Bunches of broccoli rabe (Blanched and Chopped)
  • 1 Cup white wine
  • 1 Tbsp Butter
  • 1/2 Cup of 100% Olive Oil
  • 2 lbs of arborio rice
  • 2 Cups Reggiano Parmigiano grated cheese
  • 2 Qts Chicken Stock
  • 1 Cup Sun dried Tomatoes, diced
  • Salt And White Pepper, to taste

  • In Large deep skillet sauté and chop sausage with a little olive oil until browned and fully cooked.
  • Remove from pan and strain. Put on side.
  • In same pan sauté onion in a little olive oil.
  • Then add Butter and Rice. Cook rice in oil for a few minutes and then add white wine.
  • Then slowly add chicken stock a little at a time.
  • Add Salt and Pepper .
  • Slightly under cook risotto and all liquid is gone. Then add Sausage meat, then Broccoli Rabe, Sundried Tomatoes and mix well into rice.
  • Turn off heat and add Cheese. Taste for salt and pepper.
  • Lay out on flat pan to cool


  • 2in Eggroll Skins
  • 2 eggs (beaten with touch of water)
  • 2 cups Panko bread crumb
  • 2 cups Reggiano Parmigiano Grated Cheese
  • Corn Starch


  • Mix Panko bread crumbs and cheese together. Make oval balls with eggroll mix about 3 oz. egg
  • Wash 2 sides of egg roll skin and place mix across corner to corner.
  • Fold in two sides and roll forward seal all ends.
  • Roll in corn starch.
  • Ready for frying

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