Air Fryer Southwest Rolls
Servings:*
10 servingsIngredients
- For the rolls:
- 1 cup canned corn, rinsed and drained
- 1 cup black beans, rinsed and drained
- ½ cup finely diced red bell pepper
- ¼ cup finely diced jalapeño pepper
- ¼ cup chopped green onions
- 2 cups cooked, shredded chicken
- 3 cups shredded Monterey Jack cheese
- 1 teaspoon paprika
- ½ teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 egg
- 1 tablespoon water
- 20 egg roll wrappers
- Vegetable oil, for brushing the rolls
- For the Southwest Ranch Dip:
- 1 cup sour cream
- ½ cup buttermilk ranch dressing
- 1 tablespoon taco seasoning
Directions
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To make the filling: In a large mixing bowl, combine the corn, black beans, bell pepper, jalapeños, green onions, chicken, cheese, paprika, cumin, chili powder and salt. Set aside.
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In a small bowl, whisk together the egg and water. Line a sheet pan with parchment paper.
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Place one egg roll wrapper on a cutting board. Scoop ½ cup of the filling onto the center of the egg roll wrapper, then brush the edges of the wrapper with the egg wash.
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Fold the left and right sides of the wrapper over the filling, covering about 1 inch on each side. Fold the top of the wrapper over the filling and tightly roll it up. Place the roll on the prepared sheet pan.
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Repeat steps 3 and 4 with the remainder of the filing and egg roll wrappers.
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Heat an air fryer to 375 F. Lightly brush each roll with vegetable oil.
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Working in batches, place the rolls ½ inch apart in the air fryer, and cook for 5 minutes. Flip the rolls and cook for 3 to 5 more minutes or until the exterior is golden brown and crispy.
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To make the dip: In a small bowl, stir together the sour cream, ranch dressing and taco seasoning.
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Transfer the cooked rolls to a platter and serve hot with the ranch dip and your favorite hot sauce. Note: the rolls are best eaten fresh, so we don’t recommend storing leftovers.
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Recipe source: Yellow Bliss Road