Air Fryer Southwest Rolls
What happens when you wrap Southwest-style chicken and beans in egg roll wrappers, then toss them in the air fryer? You get a super delicious, super kid-friendly meal that adults will love just as much. It’s a spicy, comforting combo that just works. And the dip! Made with sour cream, ranch dressing and taco seasoning, it’s the platonic ideal of dips — the dip all other dips strive to be. Pair the rolls with cut veggies from the produce department for an easy meal any night of the week.
10 servings (2 rolls)
Preparation time: 20 minutes
Cook time: 10 minutes
For the filling:
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 teaspoon 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
- 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.
- In a small bowl, whisk together the egg and water. Line a sheet pan with parchment paper.
- 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.
- 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.
- Repeat steps 3 and 4 with the remainder of the filing and egg roll wrappers.
- Heat an air fryer to 375 F. Lightly brush each roll with vegetable oil.
- 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.
- To make the dip: In a small bowl, stir together the sour cream, ranch dressing and taco seasoning.
- 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.
Recipe source: Yellow Bliss Road
