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air fryer southwest egg rolls on a plate

Air Fryer Southwest Egg Rolls

Course: Appetizer, Main Course
Cuisine: American, American-Mexican
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 16 rolls
Calories: 332kcal
Author: Emily
These Air Fryer Southwest Egg Rolls are so easy to make and full of shredded chicken and delicious Mexican-inspired flavors!
Print Recipe



  • 1 pound boneless skinless chicken cooked and shredded
  • 6 ounces canned corn
  • 1 cup black beans drained and rinsed
  • 4 ounce can diced green chiles
  • 1 teaspoon chili powder (store-bought or homemade)*
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 2 cups grated cheese (cheddar, Monterey, or mozzarella)
  • 2 medium avocados, sliced
  • 1 package egg roll wrappers
  • avocado lime ranch dressing (optional dipping sauce)


  • Cook the chicken first if you haven't already. My favorite method for shredded chicken is to poach the chicken before shredding.
  • In a large mixing bowl add the shredded chicken, corn, black beans, bell pepper, and green chiles and mix to combine.
  • Stir in the chile powder, cumin, garlic powder, and salt. Add the cheese and gently mix in.
  • Cut each avocado in half, cut them into slices, and then set them aside.
  • Lay an egg roll wrapper on a cutting board and brush the edges with water using a pastry brush so that they seal.
  • Scoop about 5-6 tablespoons of the filling and place it on the bottom corner of the wrap. Top with 1-2 slices of avocado. Fold up the bottom corner, then the sides. Roll the wrap over so that everything is wrapped up. Repeat with all of the wraps.
  • Spray the basket of the air fryer and place as many rolls that will fit without them touching. Lightly spray the top of the rolls and then air fry for 5 minutes at 400°F.
  • Flip each roll and then cook again for an additional 4-5 minutes. There is no need to spray the rolls again as the wraps have enough moisture to crisp up by now. Repeat with the remaining wraps.
  • Serve immediately with your favorite dipping sauce and enjoy!


*HOW TO GRIND YOUR OWN DRIED CHILE POWDER: You can use any variety of dried chile you like. I typically use the Guallijo, California, or New Mexico variety. Take 5-7 dried peppers and cut off the stems. Remove as many seeds as you would like, this is where any of the heat will be. I usually take out most of them for a milder seasoning. Cut the peppers into small pieces that will fit in your coffee/nut grinder or small food processor. Pulse and grind until you get a powder. The longer you grind, the finer the powder will be. Store any unused powder in a sealable container.


Serving: 1roll | Calories: 332kcal | Carbohydrates: 48g | Protein: 16g | Fat: 10.1g | Saturated Fat: 3.3g | Cholesterol: 19mg | Sodium: 626mg | Potassium: 347mg | Fiber: 6.2g | Sugar: 4g | Calcium: 67mg | Iron: 4mg