Heat oven 425F. In bowl, combine risotto, shredded cheese and parmesan; blend well. Gently fold in peas. Place egg roll wrapper on work surface with one corner point facing you. Moisten all 4 edges with water. Place two tablespoons of risotto mixture just below center of the wrapper. Top with a piece of cheese stick. Fold bottom corner over the filling, fold left and right corners in, and roll up tightly. Heat oil in deep skillet (I use cast iron) to 350F. Fry egg rolls, turning to brown all sides, for 2 to 3 minutes. Transfer to a rack lined baking sheet and bake for 5 minutes or until egg rolls are crisp and golden brown. While still hot sprinkle with additional grated parmesan. Serve with marinara sauce for dipping. Garnish with fresh herbs.