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Spinach Artichoke Chicken Eggrolls
These can be made 1 day in advance and refrigerated in a well covered pan.
Fry them right before serving.
INGREDIENTS:
1 box frozen chopped spinach, thawed & drained
1 cup sour cream
1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese
8 oz cream cheese, softened
14 oz can artichoke hearts, drained & chopped small
2 cooked chicken breasts, chopped small
1 pkg. Lipton Recipe Secrets Savory Herb with Galic
1 pkg. eggroll wrappers
1 jar Duck sauce, optional
DIRECTIONS:
| 1. |
Preheat a deep fryer or pan with enough oil to cover |
| 2. |
Mix first 8 ingredients together until well blended. |
| 3. |
Roll up in eggroll wrappers according to package directions |
| 4. |
Fry until they are golden brown |
| 5. |
Serve with duck sauce on the side for dipping. |
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Wonton wrappers instead of eggroll wrappers may be used to make mini eggrolls as an appetizer. |
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Recipe courtesy of Leah Myers |
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**If you have a special family recipe email it to us at info@flignersmarket.com |
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