Southwestern Egg Rolls Recipe

Golden brown egg rolls with dipping sauce on a round tray.

5 from 1 vote

These crispy southwest egg rolls are packed with chicken, black beans, corn, cheese, and a touch of spice—air fried to golden perfection in just 30 minutes!

Prep Time 20

Cook Time 10

Total Time 30

Servings rolls

Author Melissa Williams

Equipment

air fryer

Ingredients

For the Avocado Ranch

1 small avocado
½ cup sour cream
¼ cup buttermilk
1 Tablespoon ranch seasoning

For the Egg Rolls

1½ cups cooked chicken chopped small
1 cup shredded colby jack cheese
½ cup fiesta corn drained
½ cup black beans drained & rinsed
½ cup baby spinach finely chopped
¼ cup red bell pepper finely chopped
1 Tablespoon diced pickled jalapeno
1½ Tablespoon taco seasoning
1 teaspoon onion powder
12 egg roll wrappers
olive oil spray or avocado oil spray

Instructions

For the Avocado Ranch

To a small bowl, mash the avocado until smooth. Add in the sour cream, buttermilk, and ranch seasoning and stir until smooth. Cover and move to the fridge while you prepare the egg rolls.
1 small avocado, ½ cup sour cream, ¼ cup buttermilk, 1 Tablespoon ranch seasoning

For the Egg Rolls

In a large bowl, add the chicken, cheese, corn, black beans, spinach, bell pepper, jalapeno, taco seasoning, and onion powder. Stir together until evenly combined.
1½ cups cooked chicken, 1 cup shredded colby jack cheese, ½ cup fiesta corn, ½ cup black beans, ½ cup baby spinach, ¼ cup red bell pepper, 1 Tablespoon diced pickled jalapeno, 1½ Tablespoon taco seasoning, 1 teaspoon onion powder
To a clean flat surface, lay out an egg roll wrapper into a diamond shape and place a small bowl of water nearby.
12 egg roll wrappers
Dip a finger into the water and wet the edge of the wrapper.
Top the wrapper with approximately 2 Tablespoons of filling.
Fold the bottom of the diamond up, tuck in both ends, and roll up tightly. Place seam side down on a plate as you assemble the rest of the egg rolls.
Working in batches, place 5-6 egg rolls into the basket of the air fryer. Do not overcrowd. Spray them with oil and cook for 6 minutes at 390° F.
olive oil spray
Use tongs to flip, spray with more oil and cook for another 4 minutes or until golden.
Slice in half and serve with the dipping sauce.

Notes

I recommend using a rotisserie chicken or instant pot shredded chicken. Any plain, leftover cooked chicken will work.
I like to use canned fiesta corn (has peppers it in) but plain canned corn, or frozen corn (thawed) can be used.
They are best enjoyed immediately after air frying. Leftovers can be stored covered in the fridge for up to 3 days and reheated in the air fryer to bring back the crisp (350°F for about 5 minutes).
Diced green onion can be used in place of onion powder.
I use a 5.8 quart air fryer and fit 5-6 egg rolls per batch.
For additional heat, try pepper jack cheese and/or adding some red pepper flakes.

DEEP FRY INSTRUCTIONS

If you prefer to deep fry, heat 2 cups of vegetable oil in a deep skillet over medium high heat. Once hot, add the egg rolls, without overcrowding the pan. Fry for 2-3 minutes on each side or until golden brown. Drain on paper towels and serve.

Nutrition