A couple weeks back I had a girls night with my sister and we headed out to a new restaurant that opened up in Albany for some appetizers and cocktails. After going back and forth between what we wanted to order we saw the table of guys next to us had a plate of Sicilian egg rolls that looked absolutely delicious. So we put down our menus and ordered one portion to split. They were so fantastic that I had to try and recreate them at home.
To whip up some of these egg rolls you'll need:
- egg roll sheets
- 4-5 slices of prosciutto; diced
- pepperoni (about half the amount of prosciutto); diced
- mozzarella cheese
- 1/4 yellow onion diced
- 1 roasted red pepper diced
- 1 large handful of spinach
Pesto Ranch Dipping Sauce
-3 tbsp ranch dressing
-1 tbsp pesto
Start by sautéing the onions until they're soft then add in the prosciutto, pepperoni, roasted red pepper, and spinach. Cook for an additional 5 minutes and then you'll be ready to start filling the egg rolls. Sprinkle some cheese in the center and add a generous scoop of the filling. Once you've filled the egg rolls brush the outside edges with water to seal all the goodies in and finish by brushing the outside with olive oil. Place on a non-stick silicone baking sheet and pop them in a preheated oven according the egg roll wrapper directions.
Bake for 15 minutes, until they're golden and crispy.
While those egg rolls are in the oven start whipping up the pesto ranch sauce.
Once the egg rolls are cooked take them out of the oven and let them sit for a minute or two. Then cut them in half, dip, and enjoy!
What do you think...will you try an Italian egg roll?