Ultimate Spinach Spring Rolls

These Ultimate Spinach Spring Rolls may be small but they are stuffed with big flavorful Mediterranean ingredients your family and guests can’t help but gobble up.


• 1 pound skinless, boneless chicken breast, chopped
• 2 cloves garlic, minced
• Salt
• Black pepper
• Olive oil
• 1 tablespoon chopped, flat-leaf parsley
• 1 tablespoon chopped cilantro
• 1 pinch red pepper flakes
• 1 tablespoon cornstarch
• 3 tablespoons water
• 10 egg roll (or spring roll) skins, cut in half on the bias to create 20 triangles
• 1¼ cup grated Gouda
• 12 oz Cedar’s Mild Salsa
• 12 oz Cedar’s Spinach Dip
Serves 2-3 Total 30-60 Minutes


  1. Add your chopped chicken to a medium-size bowl, and to it add the 2 garlic cloves and a couple of good pinches of salt and black pepper; toss to coat.
  2. Place a large nonstick skillet over medium-high heat, and drizzle in a little of the oil. (added step below)
  3. Once the pan is hot, add in the chicken and sauté until cooked through, about 2-3 minutes; using a slotted spoon, scoop the chicken out of the pan, leaving the juices in the pan, and spoon into a paper towel-lined plate or bowl to cool completely.
  4. Once the minced chicken has completely cooled, add it to a large bowl; then add in Cedar’s Spinach Dip, the chopped parsley, cilantro, and the pinch of red pepper flakes, plus a tiny drizzle of oil, and mix to combine well.
  5. Line a large baking sheet with parchment paper, and set it nearby.
  6. Whisk together the cornstarch and the water seal your egg rolls closed; set aside.
  7. To roll your egg rolls, take a triangle (half of an egg roll skin) and place it in front of you with the point facing upward.
  8. Place 2 tablespoons of your chicken filling in the center along the bottom part of your triangle, and shape it into a log shape; sprinkle about a teaspoon or so of the Gouda over that.
  9. Next, fold the bottom left corner toward the center, then the right corner, making what looks like a little envelope; then, roll upwards as tightly as you can, and tuck as you go (try not to leave any air gaps or bubbles,); then dab the top corner with a little cornstarch slurry and seal.
  10. Place the egg rolls on the parchment-lined baking sheet, keeping them covered with a piece of plastic wrap so they don’t dry out, and repeat until all are rolled.
  11. Heat about 3 cups of the oil in a small pot or sauce pan, and bring up to 350 F; then, carefully add about 3 egg rolls at a time to the hot oil, and fry for about 4 minutes; drain on a wire rack to maintain crispness.
  12. Serve while hot with chilled Cedar’s Mild Salsa.