Directions
- 1Start off with the filling.
- 2Add 16 ounces of room temperature cream cheese.
- 3Add 16 ounces of sauteed spinach that has been drained.
- 4Add 1/4 cup of diced red onions.
- 5Add 1 cup of mozzarella cheese.
- 6Add about 1/2 tablespoon of lemon juice.
- 7Add 1 teaspoon of garlic paste.
- 8Add 1 teaspoon of ground black pepper.
- 9Add 1 teaspoon of coarse sea salt.
- 10Add 1 teaspoon of Italian seasoning.
- 11Add 2 cups of rotisserie chicken.
- 12Mix all ingredients until they are nicely combined.
- 13Set aside the filling.
- 14Get the egg roll wrappers ready.
- 15Put two scoops of filling on each egg roll wrapper.
- 16Wet the edges of the wrapper.
- 17Fold the corners and roll the egg rolls.
- 18Let them firm up for 30-45 minutes.
- 19Fry four egg rolls at a time in a wok with cooking oil for 8 minutes. Roll the egg rolls around every 2 minutes.
- 20Place the cooked egg rolls on a napkin to drain excess oil.
- 21Plate the egg rolls and garnish with fresh parsley.
Ingredients
- 16 ounces room temperature cream cheese
- 16 ounces sauteed spinach
- 0.25 cup diced red onions
- 1 cup mozzarella cheese
- 0.5 tablespoon lemon juice
- 1 teaspoon garlic paste
- 1 teaspoon ground black pepper
- 1 teaspoon coarse sea salt
- 1 teaspoon Italian seasoning
- 2 cups rotisserie chicken
- 0 fresh parsley
Equipment
bowlmeasuring cupspoonegg roll wrappersfrying pan
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