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