Air Fryer Southwest Rolls
July 1, 2024
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.
SERVINGS
10 (2 rolls)
PREP TIME
20 min
COOK TIME
10 min
Ingredients
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1cup canned corn, rinsed and drained
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1cup black beans, rinsed and drained
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1/2cup finely diced red bell pepper
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1/4cup finely diced jalapeño pepper
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1/4cup chopped green onions
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2cups cooked, shredded chicken
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3cups shredded Monterey Jack cheese
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1teaspoon paprika
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1/2teaspoon ground cumin
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1teaspoon chili powder
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1teaspoon kosher salt
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1egg
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1tablespoon water
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20egg roll wrappers
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Vegetable oil, for brushing the rolls
For the Southwest Ranch dip:
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1cup sour cream
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1/2cup buttermilk ranch dressing
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1tablespoon taco seasoning
Directions
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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.
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2
In a small bowl, whisk together the egg and water. Line a sheet pan with parchment paper.
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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.
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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.
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5
Repeat steps 3 and 4 with the remainder of the filing and egg roll wrappers.
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6
Heat an air fryer to 375 F. Lightly brush each roll with vegetable oil.
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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.
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8
To make the dip: In a small bowl, stir together the sour cream, ranch dressing and taco seasoning.
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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.
Recipe source: Yellow Bliss Road