These crispy Southwest egg rolls are loaded with a spiced chicken and bean filling then pan fried, placed in air fryer or baked in the oven. Add a creamy dipping sauce for the perfect appetizer.
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 12
Ingredients
Filling
1 ½cupscooked shredded chicken, I used a rotisserie
1 ½ - 2 cupsshredded Monterey jack cheese, more as desired
In a large bowl, combine the chicken, cheese, beans, corn, bell pepper, jalapeño, green onions, taco seasoning, garlic powder, and salt.
Egg Rolls
Lay an egg roll wrapper flat on a work surface. Spoon about 1/3 cup filling onto the bottom corner.
Fold in the 2 side corners and roll like a burrito, until it looks like an envelope. Brush the top corner triangle with the egg. Continue rolling and seal. Repeat with remaining filling and wrappers. I like to keep a damp paper towel over the top of the wrappers while rolling, so they don't dry out.
Place 1 inch oil in a skillet and heat to 350°F. (*see notes for using an air fryer.) Carefully add 4 to 5 egg rolls in the oil at a time. Cook until browned, flipping occasionally. Turn down the heat if they are browning too fast.
Transfer egg rolls to a paper towel-lined plate. Let cool slightly. Repeat with remaining egg rolls.
Serve while warm with a salsa ranch dressing for dipping.
Notes
Air Fryer: These also cook great in an air fryer. Preheat the air fryer to 375°F. Lightly brush or spray the rolls with olive oil. Cook 5 minutes, or until crispy (you will need to cook in 2 to 3 batches so there is room).Bake: Place egg rolls seam side down on a baking sheet. Lightly brush with oil or spray with cooking spray. Bake at 425°F for 12-15 minutes, flipping halfway through baking time until golden. Substitutions:
You can omit the chicken and add more beans and vegetables to make vegetarian.
Storage: Let cool completely before storing. Store in an airtight container in the refrigerator up to 4 days. Reheat in the oven or air fryer at 300°F (until warm) for best results. Freezer instructions: Flash freeze the egg rolls on a pan (preferably before they are cooked) for 1 hour. Once frozen, transfer to a freezer-safe container and freeze up to 3 months. Thaw and cook as instructed.