Ingredients
1 cup cooked and shredded chicken
1/2 cup canned black beans, drained and rinsed
1/2 cup frozen corn, thawed
1/4 cup diced red bell pepper
2 green onions, sliced
1/2 cup shredded pepper jack or cheddar cheese
1 tsp chili powder
1/2 tsp cumin
1/4 tsp garlic powder
Salt and pepper to taste
8–10 egg roll wrappers
Oil for frying or spray for air frying
**Optional Dipping Sauce:**
Avocado ranch, salsa, or chipotle mayo
Instructions
1. In a bowl, combine chicken, beans, corn, bell pepper, green onions, cheese, and seasonings. Mix well.
2. Place an egg roll wrapper on a clean surface. Spoon 2–3 tablespoons of filling near one corner.
3. Fold bottom point over filling, then fold in sides and roll tightly. Seal edge with water.
4. Repeat with remaining wrappers and filling.
5. To fry: Heat oil to 350°F (175°C) and fry egg rolls in batches until golden and crispy, 3–4 minutes per side.
6. To air fry: Spray egg rolls with oil and air fry at 400°F for 8–10 minutes, flipping halfway.
7. Drain on paper towels and serve warm with dipping sauce.
Notes
Make ahead and freeze before cooking — fry or air fry straight from frozen, adding a few extra minutes.
Great for game day, appetizers, or light dinners with a side salad.
You can swap chicken for cooked ground beef or go vegetarian.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack, Finger Food
- Method: Frying, Air Frying
- Cuisine: Southwest, Tex-Mex
Nutrition
- Serving Size: 1 egg roll
- Calories: 190
- Sugar: 1g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
Keywords: southwest egg rolls, chicken egg rolls, tex mex appetizer, air fryer egg rolls