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Southwest Egg Rolls - chicken, corn, black beans, cheddar cheese, red bell pepper. #TexasHomesteader

Easiest Crispy Southwest Egg Rolls

 These Southwest Egg rolls are crunchy on the outside with delicious chicken filling on the inside. Fry them either on the stovetop in a skillet or make them lower fat using your air fryer. Makes about 10-12 egg rolls. #TexasHomesteader

Course Main Course
Cuisine Mexican, TexMex
Keyword black beans, chicken, corn, egg roll, mexican, TexMex
Prep Time 10 minutes
Cook Time 11 minutes
Servings 10 Eggrolls
Author Texas Homesteader

Ingredients

Ingredients

  • 10-12 Egg roll wrappers (there were 18 egg roll wrappers in the package we bought)
  • 1 cup Cooked & shredded chicken (We use two 5-ounce cans of drained chicken)
  • ¼ cup Frozen corn (can used drained canned corn)
  • ¼ cup Black beans, drained
  • 1/3 cup Finely diced green onions
  • 1/2 cup Finely diced red bell pepper
  • 1 cup Shredded cheese ( Cheddar or Pepperjack are good options)
  • 1 Jalapeno, seeded and finely chopped (optional)
  • ¼ cup Finely chopped fresh cilantro
  • 1 teaspoon Chili powder
  • ½ teaspoon Cumin
  • ½ teaspoon Salt (or to taste)
  • 1 tablespoon Olive Oil for brushing egg roll surface (we love garlic flavored olive oil)

Instructions

Instructions For Air Fryer: (Skillet Frying Directions In Notes Below)

  1. Preheat air fryer to 375ºF.

  2. Mix all ingredients in a large bowl.

  3. Position an egg roll wrapper to make a diamond shape with point facing you. Add 2-3 tablespoons of the chicken filling in the bottom third by the point closest to you and fold up the bottom corner over filling to align with top corner.

  4. Fold in both sides of egg roll, tucking filling in. Brush all inside edges with oil to help seal the egg roll as you roll.

  5. Continue rolling the filling towards the top point until your egg roll is completely rolled.

  6. Brush oil over the surface of the egg roll (Cover completely, this is what makes the egg roll crispy).

  7. Place each egg roll seam-side down in a single layer in the air fryer. Depending upon the size of your air fryer, you may need to cook these in batches (see regular skillet frying directions in notes)

  8. Cook for 6 minutes until golden brown. Flip and cook another 5-6 minutes until egg rolls are fully brown & crisp.
  9. Remove from the air fryer and allow to cool slightly before serving.

  10. Egg rolls will last 3-4 days in a covered container in the refrigerator.

Recipe Notes

To Skillet-Fry Egg Rolls: Pour vegetable oil about 1” deep into a heavy-bottom skillet. Heat the oil until hot and then fry prepared egg rolls until golden brown, about 2-3 minutes for each side.

Reheating Egg Rolls In Air Fryer: To reheat egg rolls in the air fryer, set the air fryer to 350°F and add frozen egg rolls in a single layer. Air fry & crisp for about 5 minutes, turning halfway through.

Freezing Cooked Egg Rolls: After egg rolls are cooled, place in a single layer on a baking sheet and freeze for 3-4 hours. Then transfer to a freezer bag (be sure to label). Can be kept in freezer for 6 months.

To Reheat Frozen Egg Rolls: Do not reheat cooked egg rolls in a microwave. For crispy egg rolls place frozen cooked egg rolls in an air fryer, crisp at 350ºF for about 5 minutes per side.