Spinach and Artichoke Spring Rolls w/ Balsamic Syrup - WLOX.com - The News for South Mississippi


Spinach and Artichoke Spring Rolls w/ Balsamic Syrup

Spinach and Artichoke Spring Rolls with Balsamic Syrup


1 pack Asian Spring Wraps

1 lb Spinach

1 cup Artichoke hearts ( drained and finely chopped)

2 cups Cream Cheese

2 Tbl Sour Cream

2 Tbl Parmesan cheese

1/2 tsp Minced Garlic

1 tsp White Flour

3/4 cup Vegetable oil

1/4 tsp Butter

Salt and Pepper to taste


In a warm skillet cook butter and spinach.  Add salt and pepper finish cooking until spinach is wilted. Then, place in strainer and let cool.  You need to squeeze all the liquid out.  You can use a paper towel, but you gotta squeeze.   Finely chop cooled spinach and toss into a nice sized bowl and add the cream cheese, sour cream, garlic and artichoke..  The artichoke should also be thoroughly strained. You don’t want the mix to be loose so get out all that access liquid. The mix should be the consistency of a soft cheese.  Wash your hands good and mix everything using salt and pepper to enhance the flavors.  Place mixture in a ziplock bag and cut one of the corners.  You are making something like a pastry bag.  Clean and dry a section of counter space and lay out a few sheets of the wraps.  Place them with one of the four points aiming at you ( like a diamond).  From west to east and a little under the center squeeze a thumb size line leaving a little room on each side.  Flip the bottom over the mixture, tuck the ends in and roll it up like a burrito.  Touch the end with bakers paste made from the flour and just enough water to make it pastey.  Warm up your clean skillet and cover the bottom with vegetable oil, make sure the oil is up to temp and pan fry the rolls a few at a time. Add balsamic syrup to plate.  The best way to do this is in a squeeze bottle and you can decorate the plate anyway you like.



This stuff is MAGIC!!! I’m putting it in this chapter because you can put it on almost every salad you can think of plus more.  All you have to do is pour balsamic vinegar in a small sauce pot, throw in a bay leaf and let it slowly reduce by two thirds on a low flame.  Grab a plate and with a spoon drip a bit of the syrup and check the consistency.  Remember it will thicken as it cools so don’t reduce too much.  Now put it in a squeeze bottle and have fun.  It goes great with fish and vegetables, anything that balsamic would work with.


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