Description
These Crispy Air Fryer Chicken Egg Rolls with Cream Cheese & Jalapeño offer a delicious Tex-Mex twist on classic egg rolls, featuring a flavorful filling of shredded chicken, black beans, corn, jalapeño, and a creamy blend of cheeses. Perfectly crunchy and golden thanks to the air fryer, these egg rolls avoid deep frying for a lighter, healthier appetizer or snack.
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
Assembly
- 10 egg roll wrappers
- Oil spray or 1–2 tablespoons neutral oil, for brushing
- 2 tablespoons all-purpose flour
- 2 tablespoons water
Instructions
- Prepare vegetables and chicken: Finely dice the red bell pepper, yellow onion, and jalapeño. Ensure black beans are thoroughly rinsed and drained, and corn is dry. Chop or shred the cooked chicken into small pieces for easy mixing.
- Combine filling ingredients: In a large mixing bowl, add the chopped chicken, black beans, corn, diced bell pepper, onion, jalapeño, shredded cheese, and cream cheese cubes.
- Add lime juice, cilantro, and seasonings: Mix in the fresh lime juice, optional cilantro, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Stir thoroughly until the filling is evenly combined and creamy.
- Cool the filling: If the filling feels warm, spread it thinly on a plate and let it cool for about 10 minutes to prevent the egg roll wrappers from tearing during wrapping.
- Prepare wrappers and sealing paste: On a clean work surface, lay out the egg roll wrappers in a diamond shape and keep them covered with a damp towel to prevent drying. Mix 2 tablespoons flour with 2 tablespoons water to make a sealing paste.
- Assemble the egg rolls: Place about ⅓ cup of filling across the lower third of each wrapper. Fold the bottom corner over the filling, fold in the sides, then roll tightly into a cigar shape. Use the flour-water paste to seal the edges securely.
- Preheat air fryer: Set the air fryer to 380°F (193°C) and preheat for 3–5 minutes to ensure even cooking.
- Oil and place egg rolls: Lightly spray or brush each egg roll with oil on all sides. Arrange them seam-side down in the air fryer basket with space between each to allow air circulation.
- Air fry the egg rolls: Cook at 380°F for 10–12 minutes, flipping the egg rolls halfway through cooking. Optionally, oil again after flipping to enhance crispness.
- Rest and serve: Allow the egg rolls to rest for 2 minutes after cooking to let the filling 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 air frying time when cooking from frozen for best results.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizers
- Method: Air Frying
- Cuisine: Tex-Mex
