Spinach Artichoke Spring Rolls

In a large bowl, combine cream cheese, sour cream, mozzarella, Parmesan, artichokes, spinach and garlic. Season with salt and pepper and set aside. Lay an egg roll wrapper on a clean surface in a diamond shape and spoon two tablespoons (max) of the mixture in the center. Fold up the bottom half and tightly fold in the sides. Gently roll, then seal the fold with a couple drops of water. Repeat until filling is all used up. In a large skillet, add enough oil to reach 1" up the side of the pan. Heat until it starts to bubble, then add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly. Transfer to a serving platter and sprinkle with Parmesan and parsley. Serve warm.