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Spinach and Artichoke Dip Egg Rolls
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins

Yield: 10 egg rolls (3 points each for blue, green and purple.

  • 10 egg roll wrappers
  • 4 oz. reduced-fat cream cheese (room temperature)
  • 5 oz. frozen chopped spinach (thawed)
  • 1/2 cup part-skim mozzarella cheese, shredded
  • 1/2 cup fat-free sour cream
  • 1/4 cup artichoke hearts
  • 2 tablespoons Parmesan cheese, shredded
  • 2 teaspoons garlic, minced
  • 1/2 teaspoon salt
  1. Add the cream cheese, spinach, mozzarella cheese, sour cream, artichoke hears, Parmesan cheese, garlic and salt to a large bowl. Mix together.

  2. Lay out the egg roll wrappers. Add 2 tablespoons of the dip and fold up the bottom of the egg roll wrapper and fold in the sides. Roll up the egg roll. When you get to the end dab your finger in water and wet the edge of the egg roll wrapper, then seal it closed. Repeat with the other egg rolls and dip.

  3. Spray the egg rolls with olive oil spray.

For the air fryer:
  1. Cook egg rolls in the air fryer at 400 degrees for 6 minutes, flipping the egg rolls half way through.

For the oven:
  1. Bake egg rolls in the oven at 400 degrees F for 8 minutes, flipping half way through.