Name: Spinach Artichoke Spring Rolls
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 4 oz. cream cheese, softened -; 1/4 c. sour cream -; 1 c. shredded mozzarella -; 1/4 c. freshly grated Parmesan (plus more for garnish) -; 1 c. canned artichoke hearts, drained and chopped -; 1 10-oz. package frozen spinach, drained and chopped -; 2 cloves garlic, minced -; Kosher salt -; Freshly ground black pepper -; 12 egg roll wrappers -; Chopped fresh parsley, for garnish -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Spinach Artichoke Spring Rolls

1. 4 oz. cream cheese, softened -

2. 1/4 c. sour cream -

3. 1 c. shredded mozzarella -

4. 1/4 c. freshly grated Parmesan (plus more for garnish) -

5. 1 c. canned artichoke hearts, drained and chopped -

6. 1 10-oz. package frozen spinach, drained and chopped -

7. 2 cloves garlic, minced -

8. Kosher salt -

9. Freshly ground black pepper -

10. 12 egg roll wrappers -

11. Chopped fresh parsley, for garnish -

How to cook deliciously - Spinach Artichoke Spring Rolls

1. Stage

In a large bowl, combine cream cheese, sour cream, mozzarella, Parmesan, artichokes, spinach and garlic. Season with salt and pepper and set aside.

2. Stage

Lay an egg roll wrapper on a clean surface in a diamond shape and spoon two tablespoons (max) of the mixture in the center. Fold up the bottom half and tightly fold in the sides. Gently roll, then seal the fold with a couple drops of water. Repeat until filling is all used up.

3. Stage

In a large skillet, add enough oil to reach 1" up the side of the pan. Heat until it starts to bubble, then add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.

4. Stage

Transfer to a serving platter and sprinkle with Parmesan and parsley. Serve warm.