Air Fryer Southwest Egg Rolls
Air Fryer Southwest Egg Rolls have a flavorful chicken filling in a crispy wrapper. They cook in minutes and are much healthier than fried.
Servings: 6 servings (2 pieces)
Equipment
- Air Fryer
Ingredients
Filling
- 1 cup corn kernels frozen or canned (drained)
- 1 cup black beans rinsed and drained
- ½ cup finely diced red bell pepper
- ¼ cup finely diced jalapeno pepper
- ¼ cup chopped green onions
- 2 cups shredded chicken
- 3 cups shredded Monterey jack cheese
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- 1 teaspoon mild chili powder
- ½ teaspoon salt
Egg Rolls
- 1 egg
- 1 tablespoon water
- 12 egg roll wrappers
- Vegetable oil
Zesty Dip
- 1 cup sour cream or plain Greek yogurt
- ½ cup buttermilk ranch dressing or light ranch dressing
- 1 tablespoon taco seasoning
Instructions
- In a large mixing bowl, combine the corn, black beans, bell pepper, jalapenos, green onions, chicken, cheese and seasonings; set aside.
- In a small bowl, use a fork to whisk together the egg and water.
- Scoop ½ cup of the chicken mixture onto an egg roll wrapper. Brush the egg wash around the outside of the egg roll. Fold in two sides of the wrapper so the points almost touch. Then fold the top in and tightly roll up the egg roll and place on a sheet pan lined with waxed or parchment paper. Repeat with the remainder of the chicken mixture.
- Lightly brush each egg roll with vegetable oil. Place egg rolls in an air fryer and cook at 375°F for 5 minutes. Make sure there is space between each egg roll - cook in batches if needed.
- Use a tongs to flip the egg rolls and continue cooking for 3-5 more minutes or until the exterior is golden brown and crispy. (Cooking times can vary greatly depending on the brand and size of your air fryer. I did four at a time at 375°F and it took between 8-10 minutes total.)
- While the egg rolls are in the air fryer, combine the sour cream, ranch dressing and taco seasoning to make the zesty dip. Refrigerate until ready to serve.
Optional Zesty Dip
- In a small bowl, combine sour cream, ranch dressing and taco seasoning for the zesty dip. Cover and refrigerate until ready to serve. Serve the egg rolls warm with zesty dip on the side.
Notes
Storage: Allow to cool completely before storing. Store in an airtight container in the refrigerator for up to 3-4 days.
Freezing: Cool completely, then arrange on a baking sheet. Cover with plastic wrap and place in the freezer until firm; about 3-4 hours. Transfer to a freezer bag or freezer safe container and keep frozen for up to 6 months. Thaw completely before reheating.
Air Fryer Reheating: To reheat egg rolls in the air fryer, set the air fryer to 350°F and add 2-4 at a time. Each batch will take around 5 minutes, depending on the size of your air fryer and how many rolls you add to the pan.
Do not reheat in the microwave, or they will become soggy.
Make Ahead: Make a double batch of the recipe, and only air fry what you need. Arrange the rest on a baking sheet and flash freeze for a few hours or until firm. Then transfer to a freezer bag and freeze for up to 3 months.
When you're ready to bake them, place a few in the air fryer and spray with cooking spray. Set the machine to 400 degrees F and cook for 6 minutes on one side, then flip and cook for 4-6 minutes more.
Nutrition
Serving: 2egg rolls | Calories: 221kcal | Carbohydrates: 14g | Protein: 16g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 391mg | Potassium: 188mg | Fiber: 2g | Sugar: 1g | Vitamin A: 619IU | Vitamin C: 9mg | Calcium: 227mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
