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. 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 **watch how to video above this recipe box for visual directions**

For deep frying:

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

2. 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.

For Air Fryer:

1. Spray olive oil on the basket of your air fryer . Place the egg rolls in the air fryer basket, seam side down, with some space around each of them. Lightly spray the tops of the spinach artichoke egg rolls with the oil spray.

2. Set the air fryer to 360 degrees for 7 minutes. Flip, lightly spray with oil, and cook for 2 minutes. Carefully remove the egg rolls, and let them sit for 5 minutes before cutting them in half.

To serve:

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