Flavor-packed Southwest Egg Rolls are healthier than most egg rolls because we make them in an air fryer! No air fryer? No worries, I'll share some other ideas to still get all the goodness these egg rolls provide.
PREP: For quicker prep, chop the pepper, onion, jalapeño, and garlic in a food processor until finely chopped. Alternatively, finely chop all these ingredients. Dice the chicken, drain and rinse the beans (See Note 1).
SAUTE: Add the olive oil to a large cast iron skillet and heat to high. Add in the diced pepper, diced onion, jalapeño, and garlic. Cook, stirring frequently, until tender about 5-7 minutes. Add in all the seasonings: the cumin, paprika, garlic powder, onion powder, and chili powder. Season to taste with salt and pepper. I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper. Stir until fragrant, about 1 minute. Reduce heat to low.
FINISHFILLING: Add in the diced rotisserie chicken, black beans, corn, cilantro, and lime juice. Stir to heat through, 1-2 minutes and then remove from heat. Meanwhile, grate the cheeses. Combine the cheese in a bowl and mix with your hands to incorporate.
FILL THE EGG ROLLS: Set out the egg roll wrappers on a clean surface to look like a diamond facing you. Smooth 1 heaping teaspoon sour cream on the bottom third of the wrapper. Top with 3 packed tablespoons of the filling. Add 2 packed tablespoons of cheese on top. Dip your finger into a small bowl of water and run your wet finger along the edges of the egg wrapper. Fold the bottom up over the filling Then fold the left and right corners in to the center (like an envelope). Tightly pressing the filling, roll the egg roll like a cylinder. (If any of the filling is exposed, it will leak out in the air fryer.) Repeat with the remaining filling and egg wrappers until all are filled. (We typically get 13 total egg rolls, using up all the filling and cheese.)
AIR FRY: Spray all sides of all the egg rolls with olive oil cooking spray. Rub that spray evenly on all sides of the egg rolls. Layer egg rolls on the shelves in the air fryer so none are touching. (If your air fryer doesn't have shelves, just put as many as you can fit in the basket so none are overlapping) Bake at 370 degrees F for 5 minutes. Flip and bake for another 5 minutes. Flip once more and bake another 2-3 minutes or until egg rolls are crispy and golden brown. (Air fryers cook differently so just watch closely at the end and remove once the egg rolls are crispy all over.) Remove and let cool slightly before digging in.
OPTIONAL CILANTRO-LIME SAUCE: Add all of the sauce ingredients to a food processor. Add salt and pepper to taste (I add 1/4 teaspoon salt and 1/8 teaspoon pepper) and blend or pulse until smooth. Serve alongside cooked egg rolls.
Video
Notes
Note 1: This recipe is part of my series using instant pot/slow cooker black beans and the beans are amazing in these egg rolls!