Crispy on the outside and creamy on the inside, these Cheesy Spinach Egg Rolls are a quick and wholesome appetizer you’ll love.
Packed with fresh spinach, melted Monterey Jack cheese, and a light creamy base, they deliver both protein and fiber in every bite.
Naturally low in carbs and rich in plant-based nutrients, this recipe is easy, satisfying, and perfect for everyday cooking—whether for snacks, meal prep, or entertaining.
Cheesy Spinach Egg Rolls
Equipment
- 1 large skillet
- 1 Mixing Spoon
- 1 Measuring cup set
- 1 Measuring Spoon Set
- 1 whisk
- 1 baking sheet (if using oven)
- 1 cooling rack (for oven baking)
- 1 air fryer (optional)
- 1 pastry brush or small bowl for water
Ingredients
- 2 tablespoons unsalted butter
- ¼ cup onion finely minced
- ¼ teaspoon garlic powder
- 1 tablespoon all-purpose flour
- ¼ cup milk
- 5 ounces fresh spinach leaves
- 2 tablespoons mayonnaise
- 1 tablespoon ranch dressing
- 1 cup Monterey Jack cheese shredded
- 8 egg roll wrappers
- Cooking spray for air fryer or oven
Instructions
- Prepare the Skillet Base: Place a large skillet over medium heat and melt the butter until it’s fully liquid and slightly foamy. Add the finely minced onion to the pan and cook gently, stirring often, until the onion becomes soft, fragrant, and slightly golden—this should take about 4–5 minutes. The butter helps caramelize the onion slightly, giving your filling a rich and savory base flavor.
- Build the Creamy Sauce: Once the onions are softened, sprinkle in the all-purpose flour. Stir well to coat the onions with the flour, forming a light roux. Slowly pour in the milk, whisking or stirring constantly to avoid lumps. Continue cooking for 1–2 minutes until the mixture thickens slightly into a smooth, creamy sauce. This step ensures the filling has structure and won’t spill out of the wrappers during cooking.
- Cook the Spinach to Perfection: Add the fresh spinach leaves directly into the skillet. Stir and toss the leaves in the sauce until they wilt completely and shrink down in volume. This should only take 2–3 minutes. Cooking spinach quickly in a creamy base locks in its nutrients while blending its earthy flavor beautifully with the sauce. Remove the skillet from the heat once all the leaves are softened.
- Enrich with Creaminess and Cheese: Off the heat, stir in the mayonnaise, ranch dressing, and shredded Monterey Jack cheese. Mix until everything melts together into a creamy, cheesy filling. The cheese should become stringy and gooey, while the mayo and ranch add extra creaminess and a touch of tang. Let the mixture cool for a few minutes before wrapping—it should be warm, not hot, to make rolling easier.
- Set Up Wrappers for Filling: Lay out the egg roll wrappers on a clean, dry surface in a diamond shape (so one corner points toward you). Spoon about 1 ½ tablespoons of the spinach mixture into the center of each wrapper. Be careful not to overfill—too much filling can cause the rolls to burst open while cooking.
- Seal and Roll the Egg Rolls: Dip your finger into a small bowl of water and run it along the outer edges of the wrapper. This acts as “glue” to seal the rolls. To fold, bring the bottom corner (closest to you) up over the filling. Next, fold both side corners toward the center to enclose the mixture. Finally, roll the wrapper up tightly toward the top corner, pressing gently to secure the seal. Repeat with the remaining wrappers until all the filling is used.
- Coat with Cooking Spray: Lightly spray both sides of each egg roll with cooking spray. This helps them crisp up evenly without deep frying, making them lighter but still deliciously crunchy. Place the rolls seam-side down while preparing to cook, so they stay sealed.
- Air Frying Method (Crispy and Quick): Preheat your air fryer to 375ºF (190ºC). Place the egg rolls in a single layer inside the basket, making sure they don’t overlap. Air fry for 8–10 minutes, turning halfway through, until the rolls are golden brown and crispy on all sides.This method gives you a restaurant-style crunch with less oil.
- Oven-Baking Method (Light and Golden): If using the oven, preheat it to 400ºF (200ºC). Line a baking sheet with foil and place a cooling rack on top—this ensures hot air circulates around the rolls for even browning. Arrange the egg rolls in a single layer on the rack. Bake for 15–17 minutes, flipping halfway through, until they’re golden, crispy, and slightly puffed.
- Cool Slightly Before Serving: Once cooked, transfer the egg rolls to a plate or cooling rack and let them rest for 3–5 minutes. This short resting time helps the filling set and prevents burns when biting in. Serve warm with your favorite dipping sauce—ranch, marinara, or even a spicy sriracha mayo works beautifully.
Notes
- Crispy on the outside, creamy and flavorful on the inside.
- Quick and easy—ready in just 25 minutes from start to finish.
- Versatile: perfect as an appetizer, snack, party food, or light meal.
- Filling is nutrient-packed with fresh spinach, plant-based protein, and gooey cheese.
- Can be baked or air-fried—no deep frying required.
- Freezable for meal prep; retains flavor and texture when reheated in oven or air fryer.
- Light spray of cooking oil ensures golden, crunchy perfection every time.
- Can be paired with a variety of dipping sauces for extra flavor.
Chef’s Secrets for Perfect Results
The secret to perfectly crispy egg rolls lies in how you prepare and cook them.
First, make sure the spinach filling is not too watery—after cooking, let it cool slightly so it thickens before wrapping.
Overfilling can cause leaks, so stick to about 1 ½ tablespoons of filling per wrapper.
Always seal the edges tightly with water to prevent them from opening during baking or air frying.
For extra crunch, use a cooling rack in the oven, which allows hot air to circulate and crisp all sides evenly.
And finally, don’t skip the light spray of oil—it gives that golden color and restaurant-quality finish.
Serving Suggestions and Pairing Ideas
These rolls are delicious on their own, but dipping sauces truly elevate them. Ranch, marinara, or garlic aioli pair beautifully with the cheesy filling.
For a spicy kick, serve with sriracha mayo or sweet chili sauce. They also make a wonderful side dish for soups such as tomato basil or creamy potato, or as part of a snack platter with fresh veggies and hummus.
If serving at a party, arrange them on a platter with a variety of dips for a colorful and inviting presentation.
For a light meal, pair with a crisp salad or roasted vegetables.
Storage Tips and Reheating Advice
These egg rolls store well, making them excellent for meal prep. Once cooled completely, place them in an airtight container and refrigerate for up to 3 days.
For longer storage, freeze them on a baking sheet until solid, then transfer to a freezer bag—they’ll keep for up to 2 months.
To reheat, use the air fryer or oven to bring back the crunch. Avoid microwaving, as it can make the wrappers soggy.
If reheating from frozen, bake or air fry directly without thawing, adding a few extra minutes to the cook time.
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well! Just make sure to thaw it completely and squeeze out as much water as possible to prevent the filling from becoming watery.
2. Can I make these egg rolls ahead of time?
Absolutely. You can assemble the rolls a few hours in advance and keep them covered in the refrigerator until ready to bake or air fry. This makes them perfect for prepping before guests arrive.
3. What other cheeses can I use?
Monterey Jack melts beautifully, but mozzarella, cheddar, or even a blend of cheeses can be substituted. For extra flavor, try adding a bit of parmesan or feta to the mix.
4. How do I prevent egg rolls from bursting open?
Seal the edges tightly with water, avoid overfilling, and always place the rolls seam-side down on the tray or in the air fryer. Also, make sure the filling isn’t too hot or runny before wrapping.
5. Can these egg rolls be made vegetarian-friendly?
Yes, they’re already vegetarian since they contain no meat. If you want to make them lighter, you can swap mayonnaise for Greek yogurt or use reduced-fat cheese without compromising flavor.
