.
home
home
0
Air Fryer Southwest RollsAir Fryer Southwest Rolls
Air Fryer Southwest Rolls

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.
Source: Yellow Bliss Road
Source: Yellow Bliss Road
Logo
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Air Fryer Southwest Rolls
Air Fryer Southwest Rolls
Prep Time20 Minutes
Servings10
Cook Time10 Minutes
Ingredients
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
  1. 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.
  2. In a small bowl, whisk together the egg and water. Line a sheet pan with parchment paper.
  3. 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.
  4. 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.
  5. Repeat steps 3 and 4 with the remainder of the filling and egg roll wrappers.
  6. Heat an air fryer to 375 F. Lightly brush each roll with vegetable oil.
  7. 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.
  8. To make the dip: In a small bowl, stir together the sour cream, ranch dressing, and taco seasoning.
  9. 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.
20 minutes
Prep Time
10 minutes
Cook Time
10
Servings

Shop Ingredients

Makes 10 servings
FOR THE FILLING: 1 cup canned corn, rinsed and drained
Green Giant Low Sodium Whole Kernel Sweet Corn
Green Giant Low Sodium Whole Kernel Sweet Corn, 15.25 Ounce
4/$5 Huge Deal
$1.25 was $1.79$0.08/oz
1 cup black beans, rinsed and drained
Bush's Best Black Beans
Bush's Best Black Beans, 15 Ounce
$1.99$0.13/oz
½ cup finely diced red bell pepper
Premium Red Bell Peppers
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
¼ cup finely diced jalapeño pepper
Jalapeno Peppers
Jalapeno Peppers, 0.1 Pound
$0.40 avg/ea$3.99/lb
¼ cup chopped green onions
Green Onions Bunched
Green Onions Bunched, 1 Each
$1.49
2 cups cooked, shredded chicken
L&B Ready To Heat Pulled Chicken
L&B Ready To Heat Pulled Chicken, 12 Ounce
$11.99$1.00/oz
3 cups shredded Monterey Jack cheese
Crystal Farms Shredded Wisconsin Monterey Jack Cheese
Crystal Farms Shredded Wisconsin Monterey Jack Cheese, 8 Ounce
$3.99$0.50/oz
1 teaspoon paprika
L&B Sweet California Paprika
L&B Sweet California Paprika, 2.1 Ounce
$6.19$2.95/oz
½ teaspoon ground cumin
L&B Ground Cumin
L&B Ground Cumin, 1.7 Ounce
$6.49$3.82/oz
1 teaspoon chili powder
L&B Chili Powder
L&B Chili Powder, 2.1 Ounce
$7.19$3.42/oz
1 teaspoon kosher salt
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
1 egg
L&B Pasture Raised Organic Large Brown Eggs
L&B Pasture Raised Organic Large Brown Eggs, 12 Each
$5.99$0.50 each
1 tablespoon water
L&B Spring Water
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
20 egg roll wrappers
Wing Hing Eggroll Wraps
Wing Hing Eggroll Wraps, 16 Each
$4.99$0.31 each
Vegetable oil, for brushing the rolls
Wesson Vegetable Oil
Wesson Vegetable Oil, 24 Ounce
$4.19$0.17/oz
FOR THE SOUTHWEST RANCH DIP: 1 cup sour cream
Daisy Sour Cream
Daisy Sour Cream, 8 Ounce
2/$3 Huge Deal
$1.50 was $2.29$0.19/oz
½ cup buttermilk ranch dressing
Kraft Buttermilk Ranch Dressing
Kraft Buttermilk Ranch Dressing, 16 Ounce
2/$7 Huge Deal
$3.50 was $6.19$0.22/oz
1 tablespoon taco seasoning
L&B Taco Seasoning
L&B Taco Seasoning, 2.7 Ounce
$7.19$2.66/oz

Directions

  1. 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.
  2. In a small bowl, whisk together the egg and water. Line a sheet pan with parchment paper.
  3. 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.
  4. 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.
  5. Repeat steps 3 and 4 with the remainder of the filling and egg roll wrappers.
  6. Heat an air fryer to 375 F. Lightly brush each roll with vegetable oil.
  7. 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.
  8. To make the dip: In a small bowl, stir together the sour cream, ranch dressing, and taco seasoning.
  9. 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.