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Cheesy Spinach Egg Rolls

Kathleen R. Coffey
These Cheesy Spinach Egg Rolls are golden, crunchy, and filled with a creamy spinach and cheese mixture that’s both delicious and nutrient-rich.
With simple ingredients and easy steps, they’re ready in under 30 minutes, making them a perfect appetizer, snack, or light meal.
Great for meal prep and can be baked or air-fried for a healthier twist.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Snack
Cuisine American-Inspired, Fusion
Servings 8 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.