Crisp wrappers, melted cheese, and a smoky chicken-and-bean filling make these Southwest egg rolls a satisfying snack or light dinner. A cool lime dip balances the chili seasoning and sweet corn.
Yield: 12 egg rolls, about 4–6 servings Estimated time: 25 minutes prep, 3 minutes preheating, and 10–14 minutes cooking per batch. Allow about 40–45 minutes total if everything fits in one spaced layer, or 50–60 minutes if your basket requires two batches.
Ingredients
- 12 refrigerated egg-roll wrappers, approximately 6 inches square
- 1½ cups finely shredded cooked chicken
- ¾ cup canned black beans, rinsed, drained, and patted dry
- ¾ cup corn kernels, thawed if frozen, drained and patted dry
- 1 cup shredded Monterey Jack or cheddar cheese
- ¼ cup thinly sliced green onions
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 tablespoon neutral oil, for brushing
- 2 tablespoons water, for sealing
For the lime dip:
- ½ cup sour cream
- 1 tablespoon lime juice
- 1 tablespoon finely chopped cilantro
- ⅛ teaspoon salt
How To Make It
Prepare the filling and dip.
Combine the chicken, beans, corn, cheese, green onions, chili powder, cumin, garlic powder, and salt. In a separate small bowl, stir together the dip ingredients and refrigerate until serving.
Fill the wrappers.
Lay one wrapper on a clean surface with a corner pointing toward you, like a diamond. Place about ⅓ cup filling across the lower center, leaving the edges clear. Divide the filling evenly among the 12 wrappers.
Roll and seal.
Fold the bottom corner over the filling, then fold both side corners inward. Roll snugly toward the top without stretching the wrapper. Moisten the final corner with water and press it against the roll to seal. Repeat, keeping unused wrappers covered with a slightly damp towel.
Preheat and arrange.
Preheat the air fryer to 375°F (190°C) for about 3 minutes. Brush each roll lightly with oil on all sides. Arrange seam-side down in a single layer with space between rolls. Cook additional batches only if needed.
Air-fry.
Cook for an estimated 10–14 minutes, turning after 5–6 minutes. Start checking browning at 8 minutes. Remove when crisp and golden and the center reaches 165°F (74°C) on an instant-read thermometer inserted through one end. If the wrappers brown before the filling heats through, lower the fryer to 350°F (175°C) and continue briefly. Comparable recipes vary considerably in timing, so use appearance and temperature rather than the clock alone.
Serve.
Rest for 2 minutes, then serve with the chilled lime dip.
Tips
- Dry beans and corn thoroughly to avoid a soggy filling.
- Don’t overfill: sealed ends help keep melted cheese inside.
- For more heat, add 1 tablespoon drained, finely chopped pickled jalapeños.
Storage and Reheating
Refrigerate leftovers within 2 hours in an airtight container. Use within 3–4 days, counting from when the chicken was originally cooked.
Reheat in a spaced layer at 350°F (175°C), checking after 4 minutes and continuing until the center reaches 165°F (74°C). Remember: a crisp wrapper does not confirm a hot center.
