Description
These crispy air fryer chicken egg rolls are loaded with shredded chicken, black beans, corn, jalapeño, and a creamy cheese blend. Packed with Tex-Mex flavor, they offer a perfectly crunchy texture thanks to the air fryer, providing a healthier alternative to deep frying.
Ingredients
Filling
- 2 cups cooked chicken, finely chopped or shredded
- ¾ cup black beans, rinsed and very well drained
- ¾ cup corn kernels, thawed and patted dry (or well-drained canned)
- 1 red bell pepper, finely diced (about 1 cup)
- 1 small yellow onion, finely diced (about ¾ cup)
- 1 small jalapeño, very finely diced (seeds removed for mild heat)
- 1½ cups shredded cheese (mild or slightly spicy blend)
- 4 ounces cream cheese, softened and cubed
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro (optional)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
Other
- 10 egg roll wrappers
- Oil spray or 1–2 tablespoons neutral oil, for brushing
- 2 tablespoons all-purpose flour (for sealing paste)
- 2 tablespoons water (for sealing paste)
Instructions
- Prepare the Vegetables and Chicken: Finely dice the bell pepper, onion, and jalapeño. Ensure black beans are thoroughly drained and corn kernels are dry. Chop or shred the cooked chicken into small pieces.
- Combine Ingredients: In a large mixing bowl, add the chicken, black beans, corn, bell pepper, onion, jalapeño, shredded cheese, and cream cheese.
- Add Lime, Cilantro, and Spices: Pour in the lime juice and add chopped cilantro if using. Sprinkle in chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Mix well until the filling is creamy and evenly combined.
- Cool the Filling: If the filling is warm, spread it out on a plate and let it cool for about 10 minutes to prevent the egg roll wrappers from tearing during assembly.
- Set Up Wrapping Station: Lay out the egg roll wrappers on a clean work surface and cover with a lightly damp towel. Prepare the sealing paste by mixing 2 tablespoons flour with 2 tablespoons water until smooth.
- Assemble Egg Rolls: Place one wrapper in a diamond shape. Spoon about ⅓ cup of filling across the lower third. Fold the bottom corner up over the filling, fold in the sides, then roll tightly into a cigar shape. Seal the edge with the flour-water paste.
- Preheat Air Fryer: Preheat the air fryer to 380°F (193°C) for 3–5 minutes.
- Prepare Egg Rolls for Cooking: Lightly spray or brush each egg roll with oil on all sides. Place them seam-side down in the air fryer basket, leaving space between each roll for air circulation.
- Air Fry: Cook the egg rolls at 380°F for 10–12 minutes, flipping halfway through cooking. Lightly oil again after flipping if needed to maintain crispiness.
- Rest and Serve: Let the egg rolls rest for 2 minutes after cooking so the filling can set and cool slightly before serving.
Notes
- For extra heat, leave some seeds in the jalapeño or add a dash of hot sauce to the filling.
- These egg rolls freeze well before cooking—add 2–3 extra minutes to the air fryer time when cooking from frozen.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizers
- Method: Air Frying
- Cuisine: Tex-Mex
