Spinach Artichoke Egg Rolls
INGREDIENTS
- 1 10 ounce bag frozen spinach, thawed and drained
- 1 can Reese Artichoke Hearts, chopped
- 4 ounces cream cheese, softened
- ⅓ cup mozzarella cheese, shredded
- ¼ cup sour cream or plain greek yogurt
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- dash pepper
- dash salt
- 11-13 egg roll wrappers
- 2-3 cups vegetable oil – about 2 inches deep in pot
- small bowl of water
DIRECTIONS
- In a large bowl add spinach, artichoke hearts, cream cheese, mozzarella, sour cream/greek yogurt, mayonnaise, garlic, pepper, and salt; using a fork mix thoroughly to combine.
- Taking one egg roll wrapper, place it like a diamond facing you. Add about ¼ cup filling -maybe a little less – into the center of the wrapper. Dip your finger into the water and run finger along the edges of the wrapper. Fold the right side over, then pull down the top point, fold up the bottom point, and then roll the rest of the egg roll over. Press on edges to seal with the water. Repeat for all egg rolls
For deep frying:
- Place oil into a dutch oven or heavy bottom skillet; heat over medium to warm oil.
- Place 4 egg rolls carefully into the hot oil. Fry for 2-3 minutes or until golden brown, then carefully flip over and cook 1-2 more minutes or until golden brown. Remove and set aside. Repeat for all spinach artichoke egg rolls.