Spinach Artichoke Egg Rolls

Spinach Artichoke Egg Rolls

Egg Roll Wrappers

8 oz cream cheese, at room temperature

1/3 cup sour cream

1/4 cup mayonnaise

1 cup chopped fresh spinach

2 small cans or jars of plain non marinated artichoke hearts, chopped

1/2 tsp garlic salt

1 tsp chili powder

1/4 cup shredded mozzarella cheese plus more to sprinkle on top

1/4 cup shredded cheddar cheese plus more to sprinkle on top

1/4 cup shredded Parmesan cheese plus more to sprinkle on top

Canola Oil for frying

In a large mixing bowl, add; cream cheese, sour cream, mayonnaise, spinach, artichokes, garlic salt, chili powder, mozzarella, cheddar, and parmesan.

Mix until thoroughly incorporated.

Lay out your egg roll wrappers and fill with 1/4 cup of the dip.

fold the bottom and sides around the dip.

Roll shut. Repeat until all 12 egg rolls are rolled. 

Heat up canola oil to 375 degrees. Fry each roll until golden brown.

You can store these in the fridge and reheat at 375 for 8 minutes to make them taste fresh and hot.