Spinach Artichoke Egg Rolls

Your favorite Creamy Spinach Artichoke Dip is stuffed into egg roll wrappers and quickly fried to make these mouthwatering Spinach Artichoke Egg Rolls!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 egg rolls


  • 1 10 ounce bag frozen spinach, thawed and drained
  • 1 can artichoke hearts, chopped
  • 4 ounces cream cheese, softened
  • 1/3 cup mozzarella cheese, shredded
  • 1/4 cup sour cream or plain greek yogurt
  • 1/4 cup mayonnaise
  • 2 cloves garlic, minced
  • dash pepper
  • dash salt
  • 11-13 egg roll wrappers --I used 12
  • 2-3 cups vegetable oil -about 2 inches deep in pot
  • 2 TBS grated parmesan cheese
  • 1 TBS parsley chopped
  • small bowl of water


  1. 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. 

  2. Place oil into a dutch oven or heavy bottom skillet; heat over medium to warm oil.

  3. Taking one egg roll wrapper, place it like a diamond facing you. Add about 1/4 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 **watch how to video above this recipe box for visual directions**

  4. Place 4 egg rolls carefully into the hot 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.

  5. Place on a serving dish, then top with grated parmesan cheese and parsley. Serve warm and watch disappear!