I wanted to sneak in one last recipe before the end of a pretty frantic 2025! In case you are entertaining and looking for a fast and different appetizer for a party, check out these Spinach Artichoke Egg Rolls!
These fry up beautifully and are made with just a few ingredients. You can also keep these egg rolls warm or reheat them pretty successfully.
As a hearty appetizer, these will go quick at any party!
Have a great New Years!
How to make the spinach artichoke filling
While you can use frozen spinach for these egg rolls, I think it’s best to use fresh, which allows you to use more spinach and really press out as much liquid as possible.
To use fresh, start with a huge bunch of fresh spinach (I used baby spinach but you can use adult spinach). Blanch the spinach in salted water for a minute or two and then drain it.
Use paper towels to press out as much liquid as possible. You want the spinach really dry! Then you can chop it up!
For the rest of the filling, just drain and chop up the artichoke hearts and mash everything together with the softened cream cheese, mozzarella, and spices. You are looking for a pretty evenly mixed filling with no huge blobs of cream cheese.
If you are looking to save on time, you could make the filling up to this point in advance and store it in the fridge until you are ready to make the egg rolls.
How to roll the egg rolls
The key to making these spinach artichoke egg rolls is to add the filling right to the center of a egg roll wrapper with the points facing out. In other words, you want to roll it like a diamond and not a square.
You can add a good amount of filling to each of these. I used about 1/4 cup of filling per egg roll.
Want some other spinach artichoke ideas? Try this spinach artichoke fusilli or these fun spinach artichoke wonton cups!
Brush the edges with water and then fold the corners over and roll the egg roll up tightly.
Can you bake these egg rolls?
I’ll be honest. I tried a few different ways of cooking these spinach artichoke egg rolls and my least favorite way was to bake them.
If you bake them they just don’t get crispy enough for my liking. I like a super-crispy egg roll and the baked versions ended up pretty sad. So I wouldn’t bother baking these!
Making these Spinach Artichoke Egg Rolls in the air fryer
The next option for cooking is air-frying and you absolutely CAN air fry these egg rolls. Air fry them on 350˚F for 8-10 minutes until they are really crispy. You’ll have to do them in a few batches and make sure the egg rolls aren’t touching as they air fry.
Traditionally frying the egg rolls
All of that said, my favorite way to make this is a traditional fry. I recommend heating a few inches of oil to 350˚F in a large pot and fry a few egg rolls at a time.
They will only need to fry for about 4 minutes to get crispy and be done. If you over-fry them you run the risk of the filling exploding so keep a close eye on them!
Reheating these egg rolls
These egg rolls are best right out of the fryer (after a brief cool down period) with some spicy sauce drizzled on top.
That said, if you have leftovers, you absolutely can reheat them either in an air-fryer or in a 350˚F oven until they are warmed through.
They won’t be AS crispy and delicious as on day one but still very good!
Spinach Artichoke Egg Rolls
Equipment
Ingredients
- 10 ounces fresh baby spinach, blanched
- 1 14-oz. can artichokes, drained and chopped
- 6 ounces cream cheese
- 1 cup mozzarella cheese, grated
- 2 teaspoons lemon juice
- 1 tablespoon dried onion
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 12 egg roll wrappers
- Neutral oil, for frying
- Sriracha or sweet chili sauce, for serving
Instructions
- In a medium pot with a few cups of water, bring to a simmer. Season with a pinch of salt. Add spinach and cook for a few minutes until wilted. Then drain spinach and press as much liquid as you can out of the spinach with a few paper towels. Let cool briefly.
- In a medium bowl, mash together cream cheese, mozzarella, artichoke, chopped blanched spinach, and spices.
- Make each egg roll by adding about 1/4 cup of filling to the egg roll. Brush edges of egg roll wrapper with water. Folder corners over and roll tightly. Repeat until all filling is used. You should get about 12 egg rolls.
- Heat fry oil in a large pot or cast iron skillet until it reaches 350˚F. Fry egg rolls for 4-5 minutes in batches until they are very crispy and browned. Remove and let drain on a few paper towels.
- Serve egg rolls while warm with spicy sauce like sriracha or sweet chili sauce.
Nutrition
Did you make this recipe?
I hope you all have a great new year and try out these delicious egg rolls if you are on the hunt for a fun recipe!
