Spinach Artichoke Spring Rolls
Spinach Artichoke Spring Rolls are a delicious crunchy treat filled with a creamy blend of fresh spinach, artichokes, and savory cheeses. Perfectly baked to golden perfection, these spring rolls are sure to impress at any gathering. Serve them hot with your favorite dipping sauce for an appetizer that everyone will rave about.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 8 (1 spring roll per serving) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 8 spring roll wrappers
- 2 cups baby spinach, chopped
- 1 cup canned artichoke hearts, drained and chopped
- 2 cloves garlic, minced
- 8 oz cream cheese, softened
- ½ cup grated Parmesan cheese
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant (about 1 minute). Add chopped spinach and cook until wilted.
- Remove from heat and mix in chopped artichokes, cream cheese, Parmesan cheese, and lemon juice until well combined.
- Lay a spring roll wrapper on a clean surface. Spoon about two tablespoons of filling along one edge. Fold over the sides and roll tightly to seal.
- Place rolls seam-side down on a greased baking sheet. Brush tops with olive oil for crispiness. Bake for 20-25 minutes or until golden brown.
- Serve warm with your choice of dipping sauce.
Nutrition
- Serving Size: 1 spring roll
- Calories: 130
- Sugar: 1g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: - For a vegan version, substitute cream cheese with vegan cream cheese and omit the Parmesan. - Feel free to add diced bell peppers or jalapeños for extra flavor. - Ensure the filling is not too wet to keep the rolls crispy.