Air Fryer Southwest Egg Rolls

Course: Appetizer, Main Course

Cuisine: American, American-Mexican

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: 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!

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Equipment

Ingredients

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)

Instructions

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!

Notes

*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.

Nutrition