• 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.