Spinach Artichoke Dip Appetizer Egg Rolls with Spicy Parmesan Ranch Dipping Sauce

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Looking for a new appetizer to enjoy during Game Day?  Learn how to make Egg Rolls filled with homemade Spinach Artichoke Dip and served with a Spicy Parmesan Ranch Dipping Sauce that will knock your socks off!

Are you ready for Game Day?   I know I am!   While most years I put out a lot of different dip recipes this year I’ve been focusing more on individual appetizers or creative ways to serve dips.

One of my favorites appetizer dips is Hot Spinach Artichoke Dip.  I don’t know about you but I love the creaminess of this dip and since it has spinach and artichokes in it I can pretend like it’s healthy as well.

I’m making this recipe as part of the JSL Foods Recipe Content featuring Twin Dragon Egg Roll Wrappers.  That’s right, I created amazing Spinach Artichoke Dip Appetizer Egg Rolls for my Game Day appetizer.  You can purchase Twin Dragon Wrappers at Walmart, Albertsons, Shaw’s, Von’s, Stater Bros, Fred Meyer, QFC, Safeway, Associated Stores, Giant Stores, Shop N Shop, Winco, and Price Chopper!

For this recipe you will need:

• cream cheese
• sour cream
• garlic cloves
• frozen spinach
• Parmesan Cheese
• Mozzarella cheese
• Gruyere Cheese
• marinated artichoke hearts
• salt and pepper
• Twin Dragon Egg Roll Wrappers
• Ranch Dressing
• Hot Sauce
• Vegetable oil

The great thing about these egg rolls is that you can make the spinach artichoke dip up to two days ahead of time.   You can also fill and roll the egg rolls up to 24 hours ahead of time.

To make the spinach artichoke dip you first combine softened cream cream and sour cream in a bowl.  Then mix in the garlic cloves and the drained spinach.

After that is mixed well you can stir in the Parmesan, mozzarella, and Gruyere.  If you don’t like Gruyere simply add in additional mozzarella cheese.  I think the Gruyere adds a nice creaminess to the egg rolls.

Finally you add in the marinated artichoke hearts then season it with salt and pepper to taste.  At this point you can refrigerate the dip to use later or you can heat it up and put it in the  egg roll wrappers.  It’s important that you heat it enough that it goes into the egg rolls easily but you don’t want it too hot or the wrappers will rip.

Once you are ready to make them you’ll put the dip on the bottom third of the egg roll wrapper then fold the bottom up and over the filling and tuck in the sides.  Then roll those babies up tight!

Heat some vegetable oil in either a stock pot or a heavy bottom deep skillet.   While the oil is coming to temperature I made the sauce.   Do not skip the sauce.  The Spicy Parmesan Ranch really completes this appetizer.

The sauce is also super easy to make as you simply mix together ranch dressing, hot sauce, and Parmesan cheese.  That’s it!

Then put the egg rolls in the hot vegetable oil and fry them for 1-2 minutes, flip, and repeat until they are golden brown.  I like to drain my egg rolls on a paper towel lined plate before serving.

Pile them high on a plate, sprinkle with Parmesan cheese, and serve with the dipping sauce.  If you want to go for individual servings put 2 of these egg rolls on an appetizer plate with a small cup of dipping sauce.

These are amazing!   The egg roll wrapper is super crunchy then the inside is creamy and rich and delicious.   Dunked in the sauce it gives it a little heat and some spices and this appetizer is perfect for your Game Day get together!

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Pro Tips and Substitutions:

• Short on time?   You can use store bought Spinach Artichoke Dip and put it in the egg roll wrappers and serve it with the dipping sauce.
• You can use chopped fresh spinach or regular artichoke hearts instead of marinated.
• Want to bake them in the Air Fryer?  Brush the egg rolls lightly with oil and bake at 400 degrees for 5 minutes on each side or until golden brown.

Continue to Content

Spinach Artichoke Dip Appetizer Egg Rolls with Spicy Parmesan Ranch Dipping Sauce

Yield: 12 egg rolls

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Crispy golden brown egg rolls filled with homemade Spinach Artichoke Dip and served with a Spicy Parmesan Ranch Dipping Sauce that will knock your socks off!

Print

Ingredients

For the egg rolls:

• 8 oz cream cheese, softened
• 3/4 c. sour cream
• 3 garlic cloves, minced
• 8 oz. frozen, chopped spinach, drained
• 1/2 c. Parmesan cheese, grated
• 1/2 c. mozzarella cheese, shredded
• 1/2 c. Gruyere cheese, shredded
• 8 oz. frozen, chopped spinach, drained
• 1 c. marinated artichoke hearts, chopped
• salt and pepper
• 1 package Twin Dragon Egg Roll Wrappers
• Vegetable oil for frying

For the dipping sauce:

• 1 c. Ranch dressing
• 1/2 c. Parmesan cheese, grated
• 2-3 teaspoons hot sauce

Instructions

1. Preheat the oven to 350 degrees. Spray an 8 x 8 baking dish with cooking spray.
2. Place the cream cheese, sour cream, and garlic in a large bowl and mix well to combine.
3. Add in the spinach and mix until combined.
4. Stir in the Parmesan, mozzarella, and Gruyere cheeses and mix well.
5. Fold in the artichoke hearts.
6. Add in salt and pepper and mix well.
7. Pour the dip into the prepared pan and bake for 10 minutes or until it is warm and soft but not too hot.
8. Remove the dip from the oven.
9. To make the egg rolls place an egg roll wrapper so that it looks like a diamond. Place 2 tablespoons of the artichoke dip in the middle of the wrapper towards to the bottom.
10. Take the bottom corner and pull it up over top of the filling. Fold in each of the sides. Roll the wrapper tightly to form the egg roll.
11. Using a tiny bit of water wet the top triangle of the egg roll wrapper and press it onto the egg roll to seal. Repeat with remaining egg roll wrappers.
12. When ready to make the egg rolls heat 2 inches of vegetable oil in a Dutch oven or a heavy bottomed skillet with tall sides over medium high heat. Heat until the temperature of the oil is 350 degrees.
13. Add 3-4 egg rolls to the oil at a time making sure not to crowd the pot.
14. Fry for 2 minutes then flip the egg rolls and fry for an additional 1-2 mintues or until golden brown.
15. Use a slotted spoon and remove the egg rolls to a paper towel lined plate. Repeat with remaining egg rolls.
16. To make the dipping sauce combine the ranch dressing, hot sauce, and Parmesan cheese. Mix well to combine.
17. To serve, pile the egg rolls on a platter and serve with the dipping sauce. Sprinkle the tops with Parmesan cheese and parsley if desired.

Notes

A Hezzi-D Original recipe

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 285Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 47mgSodium: 648mgCarbohydrates: 9gFiber: 2gSugar: 2gProtein: 8g

Continue to Content

Spinach Artichoke Dip Appetizer Egg Rolls with Spicy Parmesan Ranch Dipping Sauce

Yield: 12 egg rolls

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Crispy golden brown egg rolls filled with homemade Spinach Artichoke Dip and served with a Spicy Parmesan Ranch Dipping Sauce that will knock your socks off!

Print

Ingredients

For the egg rolls:

• 8 oz cream cheese, softened
• 3/4 c. sour cream
• 3 garlic cloves, minced
• 8 oz. frozen, chopped spinach, drained
• 1/2 c. Parmesan cheese, grated
• 1/2 c. mozzarella cheese, shredded
• 1/2 c. Gruyere cheese, shredded
• 8 oz. frozen, chopped spinach, drained
• 1 c. marinated artichoke hearts, chopped
• salt and pepper
• 1 package Twin Dragon Egg Roll Wrappers
• Vegetable oil for frying

For the dipping sauce:

• 1 c. Ranch dressing
• 1/2 c. Parmesan cheese, grated
• 2-3 teaspoons hot sauce

Instructions

1. Preheat the oven to 350 degrees. Spray an 8 x 8 baking dish with cooking spray.
2. Place the cream cheese, sour cream, and garlic in a large bowl and mix well to combine.
3. Add in the spinach and mix until combined.
4. Stir in the Parmesan, mozzarella, and Gruyere cheeses and mix well.
5. Fold in the artichoke hearts.
6. Add in salt and pepper and mix well.
7. Pour the dip into the prepared pan and bake for 10 minutes or until it is warm and soft but not too hot.
8. Remove the dip from the oven.
9. To make the egg rolls place an egg roll wrapper so that it looks like a diamond. Place 2 tablespoons of the artichoke dip in the middle of the wrapper towards to the bottom.
10. Take the bottom corner and pull it up over top of the filling. Fold in each of the sides. Roll the wrapper tightly to form the egg roll.
11. Using a tiny bit of water wet the top triangle of the egg roll wrapper and press it onto the egg roll to seal. Repeat with remaining egg roll wrappers.
12. When ready to make the egg rolls heat 2 inches of vegetable oil in a Dutch oven or a heavy bottomed skillet with tall sides over medium high heat. Heat until the temperature of the oil is 350 degrees.
13. Add 3-4 egg rolls to the oil at a time making sure not to crowd the pot.
14. Fry for 2 minutes then flip the egg rolls and fry for an additional 1-2 mintues or until golden brown.
15. Use a slotted spoon and remove the egg rolls to a paper towel lined plate. Repeat with remaining egg rolls.
16. To make the dipping sauce combine the ranch dressing, hot sauce, and Parmesan cheese. Mix well to combine.
17. To serve, pile the egg rolls on a platter and serve with the dipping sauce. Sprinkle the tops with Parmesan cheese and parsley if desired.

Notes

A Hezzi-D Original recipe

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 285Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 47mgSodium: 648mgCarbohydrates: 9gFiber: 2gSugar: 2gProtein: 8g