Spinach Artichoke Egg Rolls
A crispy and delicious hand-held appetizer for any party! These spinach artichoke egg rolls are packed with flavor and fried until crispy. Serve with a spicy sauce and dig in!
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
Serving: 2egg rolls | Calories: 177kcal | Carbohydrates: 20g | Protein: 13g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 505mg | Potassium: 400mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4625IU | Vitamin C: 15mg | Calcium: 256mg | Iron: 2mg