Southwest Egg Rolls
These Southwest Egg Rolls are packed with flavor and made lighter in the air fryer! No air fryer? No problem—there are easy alternatives to get all that crispy, savory goodness.
Servings: 4 servings (12 to 14 egg rolls)
Cost: $10.90
Equipment
- Food processor optional
Ingredients
Egg Rolls
- 1 tablespoon olive oil
- 1/2 cup diced green pepper 1/2 pepper
- 1/2 cup diced yellow onion 1/2 onion
- 1 tablespoon diced jalapeño seeds and ribs removed
- 1 teaspoon minced garlic 1 clove
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon ground chili powder I use McCormick, which is very mild
- Salt and pepper
- 1 cup diced rotisserie chicken
- 1 cup black beans drained and rinsed, see note 1
- 1 cup frozen corn
- 2 tablespoons finely chopped cilantro
- 1 lime
- 1-1/4 cup freshly shredded extra-sharp Cheddar cheese
- 1-1/4 cup freshly shredded Monterey jack cheese or use more sharp cheddar
- 12 to 14 teaspoons sour cream lite or fat-free is great
- 12 to 14 refrigerated egg roll wrappers and water to seal the edges
- Cooking spray
Optional Sauce
- 1 large lime
- 1/2 teaspoon minced garlic
- 1/2 cup loosely packed fresh cilantro
- 1/2 tablespoon minced jalapeño
- 1/2 cup sour cream lite or fat-free is great
Instructions
- For quicker prep, chop the pepper, onion, jalapeño, and garlic in a food processor until finely chopped. Alternatively, finely chop these ingredients. Dice chicken; drain and rinse the beans (see note 1).
- Add the olive oil to a large cast-iron pan and heat to high. Add diced pepper, diced onion, jalapeño, and garlic. Cook, stirring frequently, until tender, about 5–7 minutes. Add seasonings: cumin, paprika, garlic powder, onion powder, and chili powder. Season to taste with salt and pepper. I add 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir until fragrant, about 1 minute. Reduce heat to low.
- Add diced rotisserie chicken, black beans, corn, cilantro, and 1 tablespoon lime juice. Stir to heat through, 1–2 minutes, then remove from heat. Meanwhile, shred the cheeses. Combine cheese in a bowl and mix with your hands to incorporate.
- Set out egg roll wrappers on a clean surface to look like a diamond. Smooth 1 heaping teaspoon sour cream on the bottom third of the wrapper (see pictures in post). Top with 3 packed tablespoons of filling. Add 2 packed tablespoons of cheese. Dip your finger into a small bowl of water and run your wet finger along the edges of the egg wrapper. Fold the bottom up over the filling. Then fold the left and right corners in to the center (like an envelope). Tightly pressing the filling, roll the egg roll like a cylinder. (If any filling is exposed, it will leak out in the air fryer.) Repeat with remaining filling and egg wrappers until all are filled. (I typically get 13 egg rolls, using all the filling and cheese.)
- Spray all sides of the egg rolls with cooking spray. Rub spray evenly on all sides of the egg rolls. Layer egg rolls in the air fryer so none are touching. (If your air fryer doesn’t have shelves, just put as many as you can in the basket so none overlap.) Bake at 370°F for 5 minutes. Flip and bake another 5 minutes. Flip once more and bake another 2–3 minutes or until egg rolls are crispy and golden brown. (Air fryers cook differently, so just watch closely at the end and remove once egg rolls are crispy all over.) Remove and let cool slightly before digging in.
- Optional Sauce: Zest and juice limes to get 1/4 teaspoon zest and 2 tablespoons juice. Add zest and juice with all sauce ingredients to a food processor. Add salt and pepper to taste (I add 1/4 teaspoon salt and 1/8 teaspoon pepper) and blend or pulse until smooth. Serve alongside cooked egg rolls.
Video
Notes
Note 1: This recipe is part of my series using instant pot/slow cooker black beans, and the beans are amazing in these egg rolls!
Storage: Refrigerate: Cool, then store in an airtight container for up to 3 days. Freeze: Freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months.
Nutrition
Serving: 1serving | Calories: 508kcal | Carbohydrates: 37g | Protein: 33g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 107mg | Sodium: 579mg | Potassium: 774mg | Fiber: 10g | Sugar: 3g | Vitamin A: 3228IU | Vitamin C: 36mg | Calcium: 329mg | Iron: 3mg