Ingredients
Units
Scale
- 900 g (2 packets) packets of egg roll wraps (10 per packet, so 20 chilled wraps in total)
- 300 g (1 box) finely shredded frozen spinach
- 398 ml (1 tin) artichoke hearts
- 1 small onion, thinly sliced and finely chopped.
- 227 g Philadelphia Herb &; Garlic Cream Cheese
- 125 ml (1/2 cup) grated crumbed Feta Cheese
- 10 ml (2 tsp.) finely crushed fresh garlic
- 3 XL eggs
Instructions
- Preheat oven to 360F/180C.
- Defrost and drain the frozen spinach. Squeeze out the liquid, and make sure it’s dry.
- Drain the artichokes from liquid, it must be dry as well, and chop them into small pieces.
- Add all the remaining ingredients (except the wrappers) to a large bowl.
- Mix and blend until all is well mixed.
- Spray the cavities of your cupcake pan with, i.e. Spray and Cook or whatever you prefer. Place one egg roll sheet in each cavity and shape the edge to nicely fit into the pan.
- I prefer to unwrap the squares, open them up, lay them crisscrossed, and then add them.
- Bake the wrapper for 5 minutes to lightly crisp and start to brown.
- Remove from the oven, spoon the mixture into lightly baked cups, return to the oven, and bake for 5–10 minutes, until the filling is set or until the edges of your Egg Roll Crisps are toasty and golden brown.
- Remove from the oven and enjoy.
Notes
Created, prepared, tried, and tested by Esme, from SA Tasty Recipes – Saffas Daily Recipes
I saw something similar on the web and made my own filling to my taste and liking.
Nutrition
- Serving Size: 1
- Calories: 205
- Sugar: 0.9 g
- Sodium: 367.6 mg
- Fat: 6.5 g
- Saturated Fat: 3.4 g
- Trans Fat: 0 g
- Carbohydrates: 29.1 g
- Fiber: 1.8 g
- Protein: 7.5 g
- Cholesterol: 47.9 mg
