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
Recipe - ST. LOUIS PARK (+Wines & Spirits)
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
- 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 filling 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.
20 minutes
Prep Time
10 minutes
Cook Time
10
Servings
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 filling 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.