It’s fascinating how flavors travel, isn’t it? We see classic Southern comfort—that ultra-creamy spinach artichoke dip—meet the crisp, familiar texture of an Asian-inspired wrapper. That’s exactly the magic waiting inside these Air-Fryer Spinach Artichoke Egg Rolls, made lighter and fast in the air fryer.
This recipe really came to life for me one weekend down in Texas. I was playing with this fusion idea, trying to honor both the migration of flavors and the convenience of modern appliances. Folding that warm, cheesy filling into a wrapper and listening to that satisfying crunch when it came out of the air fryer? Wow. It felt like history and innovation shaking hands right there on my countertop.
These little bundles are the perfect crunchy snack, hearty enough for a game night or brilliant piled high for a holiday spread. Trust me, everyone will be asking for that recipe!
Why You Will Love These Air-Fryer Spinach Artichoke Egg Rolls
Honestly, I can tell you exactly why these jumped right onto my list of go-to party snacks. They check every single box a hungry host or simple supper-seeker could want! It’s the perfect marriage of indulgence and ease.
- Unbelievably Quick: With a prep time under 15 minutes before they hit the basket, these are one of the fastest appetizers out there. They make fantastic Fall Finger Foods For Party when you’re scrambling to get something ready.
- That Golden Crunch: Because they are air-fried, you get that deep-fried crispness without barely touching any oil. The wrapper shatters perfectly around the creamy center—you won’t believe they weren’t totally submerged in oil!
- Hearty Flavor Profile: This isn’t some meek little snack. The savory, cheesy filling travels so well, making these a real contender for satisfying Dinner Ideas Easy when you want comfort food in a handheld package.
- Party Perfect Portability: They hold their heat well and stay sealed, meaning they travel beautifully for potlucks or game day spreads. They look impressive but use simple ingredients.
- Great for Making Ahead (Sort Of!): You can mix the filling days ahead of time, which cuts down on your last-minute rush. It’s one less thing to stress about when guests arrive!
- Lighter Than Traditional: While they taste totally decadent, using the air fryer keeps them feeling lighter, so you don’t feel weighed down after snacking on a few. They’re surprisingly good as Easy Lunch Ideas, too!
Essential Equipment for Perfect Air-Fryer Spinach Artichoke Egg Rolls
You don’t need a mountain of fancy gadgets for these, which is part of what makes them such a winner for a quick snack or supper idea. We’re sticking to the basics, but there are a couple of things that really make the process smooth. Remember, when we are working with an air fryer, setup is everything!
You’ll want a good sturdy container to mix everything in. Since this filling is thick, a standard cereal bowl just won’t cut it. Here’s the short list of things I pulled out of the cabinet for this batch:
- A large bowl—the bigger the better for easy mixing without splashing that cheesy goodness everywhere.
- Your air fryer, of course! This is the star of the show for getting that crunch without the oil mess.
- If you wanted to deep fry (though we aren’t today!), you’d need an old Dutch oven or a heavy bottom skillet for safe oil heating.
Special Note on Air Fryer Setup
Now, listen to me: Do not skip preheating your air fryer. I know, I know, sometimes we get lazy when we’re just making appetizers, but for these Air-Fryer Spinach Artichoke Egg Rolls to get that perfect, shatteringly crisp shell, you need heat immediately. Set it to 360 degrees and let it warm up for a solid five minutes before you even think about placing the first egg roll in the basket. That initial blast of heat seals the wrapper instantly, giving you that beautiful texture.
Gathering Ingredients for Your Air-Fryer Spinach Artichoke Egg Rolls
Okay, let’s talk about what you need to assemble these beauties. Since the goal here is an intensely flavorful, creamy center protected by a crispy shell, the filling components really matter. I’ve laid out everything below, grouped by what goes where. Getting your ingredients prepped is half the battle, especially making sure that spinach is bone dry!
We’re going to focus mostly on the filling ingredients, but make sure you have those wrappers ready to go. Also, remember that disclaimer about recipe accuracy—I always check my measurements twice! (You can read more about my testing process here).
For the Filling
- You need a 10 ounce bag of frozen spinach, and absolutely make sure it is thawed out and drained super well. Seriously, press out all that water!
- One can of artichoke hearts, chopped up nicely.
- 4 ounces of cream cheese, softened. Making sure this is room temperature is key so it mixes easily.
- ⅓ cup of mozzarella cheese, shredded.
- ¼ cup of sour cream or plain greek yogurt—I’ll talk more about that choice below.
- ¼ cup of mayonnaise. Don’t skip this; it adds richness that baking just doesn’t get otherwise.
- 2 cloves of garlic, minced. Fresh is best, always!
- Just a dash of pepper and a dash of salt to bring it all together.
For Assembly and Cooking
This is the straightforward part—you’ll need 12 egg roll wrappers (I always grab an extra pack just in case, maybe 11 to 13 total). Have a small bowl of plain water ready for sealing those edges. And for that glorious crispness, a good olive oil spray for the tops.
Ingredient Notes and Substitutions for Air-Fryer Spinach Artichoke Egg Rolls
Sometimes we don’t have every single thing on hand, and that’s totally fine! This recipe is adaptable, but a couple of things should stay true. First, regarding that dairy component: If you want to shave a few calories while still getting a great texture, go ahead and swap the sour cream for plain Greek yogurt. It brings a faint tanginess that I actually love, and it cuts down on fat subtly.
When it comes to the artichokes, I use canned hearts because they are usually already packed in water, making them easy to drain and chop. If you’re using jarred artichokes packed in oil, make sure you blot them really well before adding them to the mixture.
And please, please, when you mix the filling, make sure it’s not piping hot if you are rolling them immediately. If the filling is warm, it can start softening the wrapper too soon, leading to tears. Cool filling for a few minutes before you start wrapping is my secret little trick!
Step-by-Step Instructions for Air-Fryer Spinach Artichoke Egg Rolls
Putting this fusion appetizer together is surprisingly quick; you’ll go from mixing bowl to air fryer basket in about 24 minutes total once your ingredients are ready! We’re aiming for that ideal balance, so focus on keeping the rolling gentle, but the air frying hot. I’ve broken down the process into three key stages so you can nail the temperature and texture every single time.
Mixing the Creamy Spinach Artichoke Filling
First things first, we build the heart of the egg roll. Grab that large bowl and toss in your thawed, drained spinach—and I mean drained! Squeeze every last drop of moisture out; soggy spinach means a soggy wrapper, and we are not having that. Add in your chopped artichoke hearts, softened cream cheese, mozzarella, yogurt/sour cream, mayo, garlic, salt, and pepper. Just use a sturdy fork and mash everything together until it’s uniform. It should look thick enough to almost stand up on its own.
Mastering the Art of Rolling Air-Fryer Spinach Artichoke Egg Rolls
Now for the wrapping! This takes a little practice, but you’ll get the hang of it fast. Lay one egg roll wrapper on your counter like a diamond, with the point facing you. Spoon about a quarter cup of that creamy filling right into the center. Dip your finger in your little bowl of water and run it along the edges of the wrapper—this is your glue! Fold that right side wing over the filling. Then, pull the bottom point up over the center fold. Finally, roll the whole thing up tightly toward the top point. Really press those water-moistened edges together so everything stays sealed during the cooking process. Repeat for all 12 wrappers!
Achieving Crispness: Air Frying Your Air-Fryer Spinach Artichoke Egg Rolls
Since we are keeping these lighter, the air fryer is our best friend. Remember what I said about preheating? Make sure that basket is hot before you load them up. Place your rolled egg rolls seam-side down in the basket, making sure they aren’t touching much—they need space to breathe and crisp up! Give the tops a good, light spray with your olive oil spray. Pop them in at 360 degrees for 7 minutes. Then, carefully flip them over, give the other side a quick spray, and cook for just 2 more minutes. They should be deeply golden brown when they come out! If you’re looking for more amazing snacks perfect for the kids while you finish supper, check out some easy recipes for kids while these cook!
Tips for Success When Making Air-Fryer Spinach Artichoke Egg Rolls
You’ve got the filling mixed and you’ve practiced folding—that’s fantastic! But to move these from “good” to “the best appetizer I’ve ever served,” you need just a few extra pointers. Since I’ve made batches of these for everything from informal Sunday Dinner Ideas to big holiday gatherings, I’ve figured out all the little tricks that keep the cheese inside and the wrappers perfectly crisp.
Here are the few crucial things I always double-check:
- Keep That Filling Chilled: This is my number one tip, honestly. If you mix the filling and then let it sit on the counter while you clean up, the cream cheese starts to soften too much. A firm, cold filling slides into the wrapper easier and keeps the edges cleaner while you roll. If you need to prep ahead, mix the filling and keep it wrapped tightly in the fridge until you’re ready to assemble.
- Don’t Overstuff, Seriously: It’s tempting to load up that quarter-cup of filling, thinking more means better flavor. But if you put too much in, the wrappers stress out when they hit the heat, and they blow out—leaving you with a cheesy mess in your air fryer basket instead of a beautiful egg roll. Stick to a modest dollop right in the center.
- The Double Spray is Non-Negotiable: While the first spray of olive oil when they go in is crucial for the bottom side, you must flip and spray the top side halfway through cooking. The underside gets contact heat right away, but the top needs that fat to achieve that deep, golden-brown color and the classic fried texture. If you skip the second spray, one side looks sad and pale, and we don’t want that!
- Use the Right Water Seal: When moistening your wrappers, don’t use too much water, or the dough gets soggy and tears easily. Just a light swipe of your finger around the perimeter is enough to activate the starch and make it seal tight. If you see puddles of water, dab them off with a paper towel before rolling. It makes all the difference in keeping things neat!
Serving Suggestions for Your Air-Fryer Spinach Artichoke Egg Rolls
Once these beautiful, golden parcels are done resting, the real fun begins: deciding what to dip them in! Since these Air-Fryer Spinach Artichoke Egg Rolls are already so rich and savory, they don’t need much, but a little sauce elevates them straight into amazing Sunday Dinner Ideas territory.
First, don’t forget the finishing touch from the main recipe! They look fantastic—and taste even better—when you give them a final sprinkle of that grated parmesan cheese and some fresh chopped parsley right before serving. It adds a little color pop that makes them look more polished for guests.
When I bring these out for holiday gatherings or game nights, I always offer two or three dipping options on the side. You want something that complements the creaminess without overpowering it. Here are my family’s favorites:
- Marinara Sauce: This is a classic for a reason! The acidic tomato cuts through the richness of the cream cheese perfectly. It’s great for turning this appetizer into a more substantial light meal or Supper Ideas.
- Ranch Dressing: Since the filling has a touch of that American comfort flavor profile, a good homemade ranch is just divine. It’s cool, herby, and makes these irresistible.
- Spicy Chili Sauce: For those who like a kick, a sweet chili sauce works wonders. The sweetness grabs the artichoke heart flavor, and the chili heat keeps your mouth wanting another bite. This makes them perfect Fall Appetizers For Party because they are easy to handle while mingling.
Keep your dips slightly separated on a big platter. These egg rolls vanish fast, so make sure you have enough sauce to go around for every crispy bite!
Storage and Reheating Air-Fryer Spinach Artichoke Egg Rolls
These Air-Fryer Spinach Artichoke Egg Rolls are so good, chances are you might end up with leftovers—though I wouldn’t count on it! But just in case you do, you want to make sure that wrapper stays crisp and the filling stays delicious, right? Storing them wrong is the quickest way to ruin that perfect texture we worked so hard to achieve.
If you have any stragglers, put them away as soon as they’ve cooled down to room temperature. Don’t leave them sitting out for hours, especially with that cheesy filling. They’ll keep perfectly fine in an airtight container in the refrigerator for about three days, max. They are definitely best eaten the day you make them, but they still hold up well for a quick lunch!
Now, if you try to reheat these things in the microwave, I think you’ll want to cry a little. Microwaves turn crispy things chewy, and we just can’t have that with our lovely golden shells!
The Best Way to Reheat Egg Rolls in the Air Fryer
The air fryer isn’t just good for cooking them the first time; it’s your absolute best friend for reviving them! This method gets the wrapper back to that beautiful, snappy crunch we love.
- Don’t Overcrowd: Just like when you first cook them, you can’t pile these up in the basket. Lay them in a single layer, making sure there’s air circulating all around each one. If you have a ton of leftovers, you’ll need to do this in batches.
- Lower the Heat: Because they are already cooked, we don’t want to blast them at 360 degrees like before. Too high, and the outside burns before the cheesy filling melts. Set your air fryer temperature lower, right around 325 degrees Fahrenheit.
- Short Blast Needed: Cook them for just 4 to 6 minutes total. You should check on them around the 3-minute mark. They should feel hot all the way through, and the exterior should be audibly crisp when you tap it.
If you follow those steps, you’ll have an appetizer that tastes almost as fresh as when they first came out. And really, eating leftovers this good makes for a fantastic, easy Lunch Recipe the next day!
Frequently Asked Questions About Air-Fryer Spinach Artichoke Egg Rolls
I know you’ve got questions bubbling up. When you mix a classic staple like spinach dip with something unexpected like an egg roll wrapper and cook it in a new appliance, you naturally wonder about the details! I’ve pulled together the stuff I hear most often from folks excited to try these, whether they are planning them for Supper Ideas or just curious about textures.
Can I make the filling for these Air-Fryer Spinach Artichoke Egg Rolls ahead of time?
Yes, absolutely! This is one of my favorite time-savers, especially when you’re hosting a big crowd and need to prep for Thanksgiving or another party. You can mix up the entire creamy filling—spinach, artichokes, all the cheeses—and keep it sealed tightly in the refrigerator for up to two full days. Just make sure the spinach is squeezed dry beforehand! Keep it chilled, and only assemble and roll the egg rolls right before you plan to air fry them. That way, the wrapper stays fresh and pliable for rolling.
Are these Air-Fryer Spinach Artichoke Egg Rolls suitable for a quick Easy Lunch Ideas?
They are perfect for a light lunch! Honestly, they travel surprisingly well for leftovers. While they are fantastic appetizers, if you serve three or four of these alongside a fresh, crisp green salad tossed with a little vinaigrette, you have a totally satisfying meal. They feel indulgent but aren’t overly heavy, which makes them a winner for when you need quick Easy Lunch Ideas that everyone will actually look forward to eating!
How do I stop the wrappers from tearing in the air fryer?
Tearing usually happens for two reasons: either the wrapper dries out while you’re assembling, or you’ve overstuffed the center. Make sure you keep a damp towel loosely draped over your stack of unused wrappers while you are working with your first few. That moisture keeps them flexible. Also, when you roll them, don’t press too hard from the ends; just press firmly along the seam to seal. The seam is the strongest part when it cooks!
Can I use wonton wrappers instead of egg roll wrappers?
You definitely can substitute wonton wrappers if that’s what you have! Just know that the texture will change slightly. Wonton wrappers are thinner, so they will get crispier much faster than the larger egg roll wrappers. If you use them, you’ll want to reduce the air frying time by about 2 to 3 minutes total, and you’ll likely need more than 12 wrappers for the same amount of filling. They are great for making mini versions, though!
What’s the best way to serve these for a crowd?
When I’m serving these as Lunch Recipes or appetizers for a huge party, I like to slice them diagonally on a platter just before sending them out. Cutting them lets people see that gorgeous, cheesy filling peeking out, and it makes them easier for guests to grab without dripping! Always serve them warm, paired with a nice dipping sauce selection.
Share Your Air-Fryer Spinach Artichoke Egg Rolls Experience
Well, friends, that’s the whole journey! We’ve taken the creamy comfort of classic spinach artichoke dip and managed to wrap it up into a crispy, golden package perfect for watching the game or rounding out your favorite Thanksgiving Dinner Ideas. I truly hope you get to share these Air-Fryer Spinach Artichoke Egg Rolls with people you love.
Honestly, the best part of sharing these recipes is hearing what you all think! Did your family love the crunchy texture? Did you add a secret spice to your filling mix that really made it pop? I’m always looking to connect with you and learn how you adapt these traditional ideas in your own kitchens.
So, once you pull them out of that air fryer basket, don’t be a stranger! Head down to the comments section below and tell me how it went. Drop a rating—five stars if they were the best snack you’ve had all year! Better yet, snap a picture of your beautifully crispy egg rolls and tag me on social media. Seeing your creative spreads and happy faces is what keeps me excited to keep digging into culinary history and sharing these stories with you all. Happy cooking, and I can’t wait to hear about your batch!
Air-Fryer Spinach Artichoke Egg Rolls
Ingredients
Equipment
Method
- In a large bowl, combine the spinach, artichoke hearts, cream cheese, mozzarella, sour cream or Greek yogurt, mayonnaise, garlic, pepper, and salt. Mix thoroughly with a fork until the filling is combined.
- Place one egg roll wrapper on a surface with a point facing you like a diamond. Add about one quarter cup of the filling into the center of the wrapper. Dip your finger into the water and moisten the edges of the wrapper.
- Fold the right side over the filling. Pull down the top point, then fold up the bottom point. Roll the rest of the egg roll over, pressing the edges with the water to seal them completely. Repeat this process for all egg rolls.
- For the air fryer method: Spray the basket of your air fryer with olive oil. Place the egg rolls in the basket, seam side down, leaving space between them. Lightly spray the tops of the egg rolls with oil spray.
- Set the air fryer to 360 degrees and cook for 7 minutes. Flip the egg rolls, lightly spray the other side with oil, and cook for 2 more minutes.
- Carefully remove the cooked egg rolls and let them rest for 5 minutes before cutting them in half.
- Place the egg rolls on a serving dish. Top with grated parmesan cheese and chopped parsley. Serve warm.