Spinach Artichoke Egg Rolls (quarantine version)
Because it's not enough to simply make spinach artichoke dip - we've got to wrap it up into a crispy, crunchy egg roll wrapper. This is perfection!
This recipe was shown on the Plant-based Quarantine Cooking Show during the COVID-19 outbreak and during this time, I wanted all recipes to be simple and limited in ingredients. The original Spinach Artichoke Dip recipe is linked below.
- 1/2 yellow onion, minced
- 2-3 garlic cloves, minced
- 9 oz frozen chopped spinach, defrosted
- 14 oz can of artichoke hearts, roughly chopped
- salt and pepper to taste
- 1 12.3 oz. package of light firm silken tofu
- 1/4 cup nutritional yeast
- juice of 1/2 lemon
- 1 package of Nasoya vegan egg roll wrappers
OVEN and AIR FRYER DIRECTIONS BELOW
Preheat over to 400-convection or 425, on a regular setting.
Bring a large skillet to high heat and add the onion. Add a tablespoon of water as needed to deglaze. Once the onion is soft, add the garlic. After about 45 seconds,add your spinach and artichokes. Allow the mixture to cook and the liquid to evaporate. Season with salt and pepper to taste.
Meanwhile, to a blender, add the tofu, nutritional yeast and lemon juice. Blend until creamy. Add to the vegetable mixture and stir well. Adjust flavors by adding or pepper or yeast.
Cook over medium heat until it becomes thick and then transfer to a bowl to cool to the touch.
Take one of the egg roll wrappers and place it in front of you with one of the corners pointed toward you, in a diamond shape. Place one heaping spoonful of the spinach artichoke dip, centered and 2/3 of the way down on the wrapper. Take that corner pointed toward you and gently wrap it over the mixture and gently tuck it under. Next, fold in each side and continue to roll up. With a little bit of water, seal the wrapper shut. Place roll on a baking sheet or in air-fryer. Repeat.
Bake for 11 minutes or air fry at 400 for 9 minutes.
You don't want them to brown too much as they will become very firm as they cool down.
Here's how Michelle Russo and I cooked it on her new series, The Dime Series!