Crispy Spinach Egg Rolls – A Savory, Protein-Packed Twist

Heat olive oil in a skillet over medium heat. Add chopped spinach and sauté for 1–2 minutes until wilted. Remove from heat.

Scramble the Eggs:
In a bowl, whisk the eggs with salt, pepper, and cheese (if using). Pour into the skillet with the spinach. Stir gently over medium heat until just set but still moist. Remove from heat.

Assemble the Rolls:
Lay out your tortilla or egg roll wrapper. Spoon the spinach-egg mixture onto the center. Fold the edges and roll tightly like a burrito or egg roll.

Cook the Rolls:

For tortillas: Lightly toast in a dry pan until golden and warmed through.

For egg roll wrappers: Heat about 1 inch of vegetable oil in a pan to 350°F (175°C). Fry the rolls for 2–3 minutes per side until golden and crisp. Drain on paper towels.

Serve and Enjoy:
Slice in half and serve warm. Perfect with your favorite dipping sauce or a side salad.

Serving and Storage Tips: