Spinach and Artichoke Spring Rolls with Lemon Aioli

Preparation Steps

1. Preheat the oil for frying in a deep skillet or wok over medium-high heat.
2. In a large mixing bowl, combine artichoke hearts, spinach leaves, cream cheese, mayonnaise, lemon juice, garlic, salt, and pepper. Mix well until all ingredients are fully incorporated.
3. Lay a spring roll wrapper on a flat surface with the edges aligned to each other.
4. Place about 1 tablespoon of the spinach-artichoke mixture in the center of the wrapper.
5. Brush the edges of the wrapper with water.
6. Fold bottom edge over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder. Repeat with remaining wrappers and filling.
7. When the oil is hot, carefully add spring rolls seam-side down and fry until golden brown, about 2-3 minutes on each side.
8. Drain excess oil on paper towels and serve warm with lemon aioli dipping sauce (see below).
9. To make the lemon aioli, mix together 1/2 cup mayonnaise, 1 tablespoon freshly squeezed lemon juice, salt, and pepper in a small bowl.