Despite my hell-fire obsession for Chinese cuisine, traditional egg rolls are kind of played out to me at this point. I usually omit them from my take-out order, or offer them to whoever’s dining next to me. Don’t get me wrong, I love the crunchy flakey egg-roll shell itself. But that bland cabbage-carrot-minced pork filling doesn’t tickle my tastebuds anymore. So, I thought I’d spend the weekend experimenting with different flavors and ingredients to come up with my own.
So I made a KILLER crab cake egg roll first. It’s basically my crab cake recipe thats already on this blog + some cream cheese, wrapped in the egg-roll shell, fried, and served with a homemade sweet chili sauce for dipping. I didn’t have my camera on hand when I made those so I’ll have to remake them and post at a later date. But the recipe I’m sharing in this post is equally as delicious and turned out to be a huge hit amongst my friends who came over to watch football. Thankfully I made about 15 of them and ate mine first, because when I came back inside from walking my dogs they’d demolished every last crumb!
The concept was simple. I thoroughly enjoy spinach and artichoke dip and there’s a good chance I’m ordering it as a starter wherever I dine if it’s offered. Because I’m not a vegetarian, I added some grilled chicken breast that I had left over from a Memorial Day cookout. For dipping sauce, I used a jarred marinara sauce that I like from Whole Foods. Of course, I usually make my tomato sauces from scratch–but when you are looking for something quick (because these egg rolls do cook fast and are best served piping hot) I would recommend getting your favorite marinara sauce and warming it over the stove or in microwave. Keep in mind, you can also bake them if you want to opt out of frying, and they are equally as good! If you do decided to bake, arrange them on a greased nonstick pan, and gently brush a little olive oil over them. Also, make sure the side with the exposed folded pieces is laid facedown so that they don’t lose their shape.