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We made a little mash up for you today. These are Baked Spinach and Artichoke Dip Egg Rolls. We took the classic Baked Spinach and Artichoke Dip we all love and put inside an egg roll that we dredged in Parmesan. These are winners for sure, and perfect for Game Day! The process is pretty easy, but we laid it out for you in photos.

When you are rolling the Baked Spinach and Artichoke Dip Egg Rolls, be sure to not roll them too tight, that will cause them to split when they are baking. On the flip side if you roll them too loose, they will lose their shape. So just be aware of that when you are rolling them up.

Typically egg rolls are fried, but we like to bake ours because sometimes the mess of frying something just isn’t something we want to get into. Plus, baking is better for you! So it’s good all around. If you do love to fry, try these Spinach and Artichoke Stuffed Beignets. They are a crowd pleaser for sure!

We  love Dynasty brand for the egg roll wrappers. You can find them in most grocery stores!

5 from 1 vote

Baked Spinach and Artichoke Dip Egg Rolls

Prep Time15 mins
Cook Time30 mins
Servings: 16
Calories: 277kcal

Ingredients

Filling

  • 8 oz cream cheese softened
  • cups Parmesan divided
  • 1 cup shredded mozzarella
  • 10 oz frozen chopped spinach (1 bag)
  • 15 oz artichoke hearts (1 can) drained and chopped
  • salt and pepper to taste

egg rolls

  • 1 egg beaten
  • 32 egg roll wrappers
  • ½ cup unsalted butter (1 stick)

Instructions

  • In a mixing bowl stir together cream cheese, 3/4 cup Parmesan and mozzarella. Squeeze as much liquid from thawed spinach and fold into cream cheese mixture, along with artichoke
    hearts, until completely combined. Season with salt and pepper.

To assemble

  • Stack two egg roll wrappers together and brush the surface with beaten egg. Scoop 1/4 cup of filling onto the bottom of the stacked wrappers and form into a log. Fold in
    sides of wrappers, then tightly roll until sealed.
  • Repeat step 2 until all egg rolls have been rolled up.
  • Brush each egg roll with melted butter and roll in remaining Parmesan. Shake off any
    excess Parmesan transfer egg rolls to a parchment lined baking sheet, 1 inch
    apart. Place egg rolls in freezer for at least 30 minutes (and up to 3 months).
  • Preheat oven to 400˚F.
  • Remove egg rolls from freezer and bake egg rolls for 25 to 30 minutes or until golden
    brown.
  • Remove egg rolls from oven and cool for 5 to 7 minutes. Serve.

Nutrition

Calories: 277kcal | Carbohydrates: 18g | Protein: 10g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 532mg | Potassium: 121mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2862IU | Vitamin C: 7mg | Calcium: 222mg | Iron: 2mg
 /   /   /  7 Comments

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  1. Joan Masover Not Specified Not Specified

    Question: why do these need to be frozen before baking?
    I made them with Carb Balance tortillas instead of egg roll wrappers – high in protein and fiber, low in carbs. They were delicious!

    • Teri Lyn Fisher Not Specified Not Specified

      Thats great to hear! It’s mainly so they keep their shape better when you bake them and don’t flatten out.

  2. Susan Beamer Not Specified Not Specified

    Could I substitute wonton spring roll wrappers for the eggroll wrappers? I think they might be crisper that way. Please let me know. I would love to make these they sound delicious!

    • Jenny Park Not Specified Not Specified

      If you were frying them then I would say yes, but unfortunately those wrappers don’t bake up that well…at least in my experience!

  3. Sabrina Not Specified Not Specified

    5 stars
    thank you for another great recipe and great tip too about freezing first, much appreciated

  4. Lorraine Not Specified Not Specified

    Why do you use two wrappers for each roll? Just curious :)