Description
These crispy air fryer chicken egg rolls are loaded with shredded chicken, black beans, corn, jalapeño, and a creamy cheese blend. They’re packed with Tex-Mex flavor and perfectly crunchy thanks to the air fryer—no deep frying needed.
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
Wrapper & Finishing
- 10 egg roll wrappers
- Oil spray or 1–2 tablespoons neutral oil, for brushing
- 2 tablespoons all-purpose flour (for sealing sauce)
- 2 tablespoons water (for sealing sauce)
Instructions
- Prepare Vegetables and Chicken: Finely dice the red bell pepper, yellow onion, and jalapeño (removing seeds for milder heat). Make sure the black beans are thoroughly rinsed and drained, and the corn is dry. Chop or shred the cooked chicken into small pieces.
- Combine Filling Ingredients: In a large mixing bowl, add the chicken, black beans, corn, diced bell pepper, onion, jalapeño, shredded cheese, and cream cheese.
- Add Seasonings and Mix: Pour in the fresh lime juice and add chopped cilantro if using. Sprinkle chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper over the mixture. Mix well until the filling is evenly combined and creamy.
- Cool Filling: If the filling feels 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.
- Prepare Work Surface and Sealing Paste: Set up a clean work surface and lay out egg roll wrappers, covering them lightly with a damp towel to keep moist. Mix 2 tablespoons flour with 2 tablespoons water to form a paste for sealing the egg rolls.
- Assemble Egg Rolls: Place one egg roll wrapper in a diamond shape. Spoon about ⅓ cup of filling across the lower third of the wrapper. Fold the bottom corner up over the filling, fold in the sides snugly, then roll tightly into a cigar shape. Seal the edge with the flour paste.
- Preheat Air Fryer: Preheat the air fryer to 380°F (193°C) for 3–5 minutes.
- Oil and Arrange Egg Rolls: 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 to allow air circulation.
- Air Fry Egg Rolls: Cook at 380°F for 10–12 minutes, flipping halfway through cooking. Lightly oil the egg rolls again after flipping if needed for extra crispness.
- Rest and Serve: Once cooked, let the egg rolls rest for 2 minutes 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—just 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
