Ultimate Spinach Spring Rolls

It’s amazing. Just roll with it.
Serves 2-3 Total 30-60 Minutes


  • 12 oz Cedar’s Mild Salsa
  • 1 12-oz container of Cedar’s Spinach Dip
  • 1 pound skinless, boneless chicken breast, chopped
  • 2 garlic cloves, minced
  • Salt
  • Black pepper
  • Olive oil
  • 1 tablespoon flat-leaf parsley, chopped
  • 1 tablespoon cilantro, chopped 
  • 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
  • 1 ¼ cups Gouda, grated 


  1. Add the chicken to a medium sized bowl along with the garlic cloves and a couple of good pinches of salt and black pepper. Toss to coat.
  2. Place a large non-stick skillet over medium high heat and drizzle in a little of the oil.
  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 chicken has completely cooled, add it to a large bowl, then add in Cedar’s Spinach Dip, the chopped parsley, cilantro, a pinch of red pepper flakes and a tiny drizzle of oil. Mix to combine well.
  5. Line a large baking sheet with parchment paper and set it nearby.
  6. Whisk together the cornstarch and water and seal the egg rolls closed. Set aside.
  7. To roll the 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 chicken filling in the center along the bottom part of the triangle, and shape it into a log. 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 upward 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. 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.