Jesus loves you, so he gave you his life.*
Your mom loves you, so she gave you that Super Nintendo when you were 8.
Your cat loves you, so she left you that mouse in your dress shoe.
I love you, so I gave you this recipe.
That’s it. I’m not going to write you a big, long blurb with this one. It’s just obviously amazing. One of your favorite appetizers made into a hand-held version. Super convenient if you are entertaining or having a party. People love finger food.
So go on, finger this food right into your mouth.
*I’m not even Christian, that just seemed like a good entry point.
Spinach Artichoke Spring Rolls
4 oz cream cheese, softened
2 cloves garlic, minced
1/2 cup sour cream
1 cup mozzarella cheese, shredded
1/2 tsp white pepper
1/2 tsp salt
1/2 cup frozen chopped spinach, thawed
1- 6.7 oz artichokes, chopped
spring roll wrappers
canola oil (for frying)
balsamic reduction (optional)
Blend first six ingredients. Fold in spinach and artichokes with a spatula.
Heat 4-6″ of oil over medium-low heat.
Set out a little dish of water.
Spoon about a 1/4 cup of mixture onto a spring roll wrapper. Shape into a 1″ by 3-4″ blob in the center of the wrapper. Fold in the short edges first, then fold one side over the blob. Then, roll tightly. Just before it’s completely rolled, dip your finger in the water and dampen the edge of the wrapper. Close up by pressing the wet edge into the roll.
Continue until you’ve used all of your mixture.
Fry the spring rolls by dropping into the heated oil, a couple at a time. Make sure there is plenty of room for them to be surrounded by oil. Fry for 4-5 minutes, turning with tongs throughout to make sure they are cooked evenly. Remove to paper towels to let cool.
If a bit of filling leaks out into the oil, remove with a strainer before putting more spring rolls into the oil.
Serve with balsamic reduction, if desired.