Crab & Shrimp Spinach Dip Eggrolls
Today we are combining two great things together - Seafood Spinach Dip & Eggrolls. Let’s be honest, almost everything is a little better wrapped in an egg roll and deep-fried to crispy perfection.
Servings: 4 people
Equipment
- 1 Mr. Make It Happen Skillet or preferred skillet
- 1 Deep Fryer or preferred appliance for frying
Ingredients
- Eggroll wrappers those vegan ones suck
Seafood
- 1 lb shrimp
- ½ lb crab
Produce
- 2 cups spinach
- ½ onion
- ½ bell pepper
- 1 tablespoon garlic
Cheese/Dairy
- 2 tbsps butter
- 8 oz cream cheese
- 1.5 cups mozzarella
- ½ cup Parmesan
- ½ cup heavy cream
- 6 sliced provolone
Wet Ingredients
- 1 teaspoon Worcestershire and hot sauce
- Oil for frying
Seasonings
- AP and lemon bae
Instructions
- We are going to get started by making a simple crab and shrimp spinach dip. For that, we need crab, shrimp, spinach, mozzarella cheese, cream cheese, and parmesan.
- Once you have all of your ingredients prepped, you can start cooking the seafood.
- We are going to cook the shrimp in some butter and season with Lemon Bae (or whatever your favorite seafood seasoning is).
- Once the shrimp is cooked, remove it with a slotted spoon and add your diced veggies to the same skillet with butter. Cook the veggies until they’re tender.
- Next, add in the spinach and cook until wilted.
- Add in splash of heavy cream and then add the cream cheese.
- Mix to combine and season to taste.
- Add the cheese and then allow this to cool to room temperature.
- Fold in all of the seafood and additional mozzarella.
- Once this mixture is cool (at least to room temp - if the dip is too hot, the egg roll wrappers will split)
- Wrap the egg rolls with a half slice of provolone cheese. Seal with water or egg wash and get the oil up to 350 degrees to fry.
- Fry the egg rolls at 350 degrees for 5-8 minutes or until golden brown and crispy.
- Allow to cool and slice.
- Garnish with sweet chili sauce and diced chives.
Notes
PRO TIPS:
Wait until the spinach dip mixture is cool (at least to room temp - if the dip is too hot, the egg roll wrappers will split)
Nutrition
Calories: 752kcal | Carbohydrates: 10g | Protein: 52g | Fat: 57g | Saturated Fat: 34g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 356mg | Sodium: 1195mg | Potassium: 677mg | Fiber: 1g | Sugar: 5g | Vitamin A: 4001IU | Vitamin C: 32mg | Calcium: 755mg | Iron: 2mg
