Baked Chicken, Spinach & Artichoke Egg Rolls
- 2 cups Baby Spinach
- 1- 1/2 cup Roasted Chicken
- 1 cup Artichoke Hearts, Frozen Or Canned
- 1 cup Fontina Cheese, Shredded
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Rosemary
- 1/4 teaspoons Salt
- 3 Tablespoons Greek Yogurt
- 12 whole Egg Roll Wrappers
- 2 Tablespoons Water
- 1/2 cups Marinara For Dipping
- Preheat oven to 400 degrees F.
- Finely chop spinach and roasted chicken and place them in a large bowl.
- Strain all of the water from frozen or canned artichokes, chop and place in the same bowl with the spinach and chicken.
- Add the cheese, herbs, salt, and Greek yogurt into the bowl with the chicken, spinach and artichokes.
- Stir to combine.
- On a flat surface, lay out the egg roll wrappers with a point facing you making a diamond shape.
- Place two heaping spoonfuls of the chicken, spinach, and artichoke mixture at the lower point of the wrapper.
- Fold the lower point over the filling.
- Next, roll the egg roll towards the upper point and then fold both sides of the egg roll wrapper inward.
- Finally, pour water into a small bowl.
- Dip your finger in the water and spread it on the remaining point of the egg roll wrapper.
- Fold the final point over onto the egg roll to seal.
- Place on a baking sheet lined with parchment paper and spray the rolls lightly with cooking spray.
- Place in the oven and bake for 12 to 15 minutes until golden.
- Allow to cool and serve with marinara on the side.
spinach, chicken, hearts, fontina cheese, oregano, basil, rosemary, salt, greek yogurt, egg roll wrappers, water
Taken from tastykitchen.com/recipes/main-courses/baked-chicken-spinach-artichoke-egg-rolls/ (may not work)