Spinach Artichoke Egg Rolls

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Spinach Artichoke Egg Rolls (air fried or deep fried)

These Creamy Spinach Artichoke Egg Rolls are the ideal appetiser whether they’re air-fried or deep-fried! They are incredibly tasty, creamy, and crunchy!

Ingredients:

  1. One 10-ounce bag of thawed and drained frozen spinach;
  2. one can of chopped artichoke hearts
  3. four ounces of softened cream cheese
  4. One-third cup shredded mozzarella cheese
  5. ¼ cup plain Greek yoghurt or sour cream
  6. Half a cup of mayonnaise
  7. Two minced garlic cloves, dash pepper, dash salt
  8. 11–13 wrappers for egg rollsI used 12
  9. 2-3 cups vegetable oil -about 2 inches deep in pot
  10. 2 TBS grated Parmesan cheese
  11. 1 TBS parsley chopped
  12. small bowl of water

 

Instructions:

  1. Using a fork, thoroughly incorporate spinach, artichoke hearts, cream cheese, mozzarella, sour cream/greek yoghurt, mayonnaise, garlic, pepper, and salt in a large bowl.
  2. With one egg roll wrapper in front of you, arrange it like a diamond. Place approximately ¼ cup of filling, or somewhat less, in the middle of the wrapper. Run your finger along the wrapper’s edges after dipping it into the water. Fold the right side over, then roll the remaining portion of the egg roll over by pulling down the top and bottom points. To seal with the water, press on the edges. Continue with every egg roll.

To deep-fry:

  1. Pour oil into a heavy-bottomed pan or Dutch oven and heat over medium heat to preheat the oil.
  2. Carefully drop four egg rolls into the heated oil. Fry for 2-3 minutes or until golden brown, then carfully flip over and cook 1-2 more minutes or until golden brown. Remove and set aside. Repeat for all spinach artichoke egg rolls.

For Air Fryer:

  1. Drizzle the air fryer’s basket with olive oil. Seam side down, place the egg rolls in the air fryer basket, leaving room between each one. Apply a thin layer of oil spray to the tops of the spinach artichoke egg rolls.
  2. For seven minutes, set the air fryer to 360 degrees. Turn, give it a quick oil spray, and cook for another two minutes. Carefully remove the egg rolls, and let them sit for 5 minutes before cutting them in half.
  3. To serve, arrange on a platter and garnish with parsley and grated Parmesan cheese. Serve warm and watch disappear!

Freeze:

  • I suggest preparing them ahead of time (the night before, for example) but DO NOT fried them until you’re ready to use them. Keep them well covered in the fridge. Make sure the seams are still sealed when you’re ready to cook them; if not, add water to seal.
  • To freeze: I advise preparing them rather than frying them. Freeze them after securely wrapping them in plastic wrap. Let it defrost in the refrigerator for the entire night, then air fry or fry as per the instructions below.

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