Creamed Spinach Spring Rolls with Spicy Yogurt Dip
Whether served as an appetizer, a side dish, or as part of a kiddush buffet, it’s so much fun to have something to dip. This is finger food at its best.
18 Springrolls
Ingredients
- 1 tablespoon butter
- 1 cup frozen spinach, thawed and drained
- 2 frozen garlic cubes
- 1 cup mashed potatoes
- 4 ounces whipped cream cheese
- 3 tablespoons feta cheese, crumbled
- 3 tablespoons sour cream
- ½ teaspoon salt
- Dash of ground black pepper
- 1 egg, lightly beaten
- 18 spring roll wraps
- 2 teaspoons cornstarch
- 1 tablespoon water
- 1 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- ½ tablespoon sriracha (use less if you like it less spicy)
- 2 tablespoons honey
- ¼ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- Dash of ground black pepper
- 2 tablespoons chopped fresh chives
Instructions
- Melt the butter in a skillet on low heat. Add the spinach, garlic cubes, and mashed potatoes and stir to combine. Turn off the heat.
- Add the cream cheese, feta, sour cream, salt, and pepper to the skillet and mix well. Add the beaten egg and combine. Chill for 20 minutes.
- To assemble the spring rolls, place about 2 tablespoons of the filling 2–3 inches from the bottom corner of the wrapper. Carefully fold the corner over the filling, then fold the sides inward, so they meet in the center. Roll the wrapper until it meets the opposite corner.
- Combine the cornstarch and water, and use this mixture to seal the spring roll wraps.
- Heat 2 inches of oil in a wok or large saucepan. Carefully place the filled spring rolls in the oil about 4 to 5 at a time and cook, turning occasionally, until golden brown, around 5–7 minutes. Transfer the spring rolls to paper towels to drain. Serve warm with the dip.
- To make the dip, combine all the ingredients in a bowl until well combined.